Mixed-culture kvass beer brewed with rye bread and aged on local rhubarb and local mint
Brewed in collaboration with our friend and fermentation legend Sandor Katz during a workshop we held at our Whippoorwill Farm in May of 2019. Mashed with local barley and rye malt along with 100% sourdough rye bread loaves baked by our forever homie Matthew Hickman of Underground Baking of Hendersonville, North Carolina. Fermented with our mixed house cultures and aged additionally on local rhubarb and local mint.
Out of stock