Abendrot
Cellarest Beer Project

Riverbend Pilsner and oats with aged Mt. Hood hops. Primary fermentation with our house wild yeast in our cherrywood foudre and rested in oak with our house wild mixed culture for 16 months. After aging in oak we racked it on top of spent local mulberry and raspberries from our 'Mid-summer' wild ale. The addition of Madagascar vanilla beans and orange peel provide notes of orange soda and aperol spritz soaked cranberry pie. Pours orange pink with a present but mild bitterness