One of the best things about the versatility offered by our barrel room is the ability to split up batches and do smaller barrel fermentations with batches we’d otherwise just run full size in stainless fermenters. The most recent success using this method gets the super awesome name of Brett Flavre (pronounced like this guy). We split the batch that became Crop Circles Pale Ale, and fermented half of it in oak with brettanomyces lambicus, and the result is a delicious middle ground between new world hops and old world pale ales. It’s 6.2%, peppery and dry, but fruity, with a distinctively lambic finish. Come check it out!