A Belgian Style Blone Ale, primary fermented with a trappist ale yeast, then aged in French oak barriques for 12 months with Brettanomyces and Peiococcus.
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A Belgian Style Blone Ale, primary fermented with a trappist ale yeast, then aged in French oak barriques for 12 months with Brettanomyces and Peiococcus.
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