This sour wit is the second beer in our Conversion Northwest Sour Ale series. It is a Belgian style white beer brewed in the farmhouse tradition and opened to fermentation from a variety of wild yeast and lactic bacteria. The Conversion series represents our transition to wild ales; tart and juicy with lots of traditional farmhouse goodness - Our conversion to the wild side continues...

A white beer brewed with African coriander and select yeast strains, which produce an orange-like fruitiness, mild tartness and subtle, spicy phenolics. This is a dry, crisp and mildly hopped beer with a soft malt character from wheat and oats and a somewhat creamy mouth feel.

A not so traditional Farmhouse saison or ‘seasonal’ style beer brewed to develop complex fruitiness and acidity. Brettanomyces yeast is added, which over time diminishes the malt and hop character and accentuates the dry, fruity & spicy characteristics.

This is our organic kriek or tart cherry beer, a barrel-aged West Flanders style Red Ale with two pounds of fruit added per gallon of beer. Both sweet and tart Oregon cherries are added to our oak aged Far West Flaming during the aging process with a combination of several yeast strains and lactic bacteria to develop a secondary fermentation. The crystal malts, oak tannins, and fruit developed into a soft well rounded beer of Burgundian character. The beer will increase in acidity as it ages providing additional character.