Levain conditioned on Yuzu (2022)
Is/Was Brewing

Levain is a long time coming. The culmination of our thoughts, feelings, and beliefs about the microorganisms that allow us to make beer. Mashed with raw spelt from Janie’s Mill, hopped with aged whole cone hops then fermented and ripened in used oak wine barrels with a blend of our house saison yeast, our favorite strains of brettanomyces, dregs from bottles that inspire us, and microorganisms sourced from my 6 year old sourdough starter.

After blending we rested this expression of Levain on the zest and juice of fresh yuzu from New Jersey. The addition of unique and vibrant citrus contributed notes of bright lemon, grapefruit, white flowers, subtle pine, all of which integrate wonderfully with the funk, depth, and complexity of base beer.