Colonial Brown
Mollusk Restaurant & Brewery

This is based on the recipes of colonial America. Using corn and molasses, it was fermented with a British ale yeast and used farmhouse free-rise. This gives the beer a slight fruity nose and a crisp finish that is buoyed by the sweetness of the molasses. Lastly, the finish is slightly smoky with a nice hop bite. Hazy and unfiltered, this is close to start the colonist drank in the 17th and 18th century.