Conditioning
Forager Brewing Company

This mixed culture saison was fermented in a red wine oak barrel for ten months before being transferred onto fruit. All the fruit is from different regions of Minnesota. Cherries from the north, raspberries from the center, and black currants from the southeast. An outrageous ration of 5.5 lbs of fruit per gallon of saison created a rare gem. We bottle conditioned this wild ale with Minnesota wildflower honey, that was aged for two years in a rye whiskey barrel. It patiently waited far away from people until its release. Share this treat at a good friend’s party.