We use old-world brewing traditions to make beer in the saison style. After the fall harvest, beer is set down into oak barrels that once housed wine. Over the winter, the beer interacts with the microflora in the barrels' wood and our house yeast strain, creating unique flavours.

Each barrel has its own flavour profile and aromas that develop slowly over time. Through spring and summer, we taste the barrels to plan our blends and create beer of depth and nuance.

After we blend the beer, it rests upon peak-season fruit from local growers and ferments to complete dryness. The fruit brings a refreshing acidity to the mellow character of the aged beer.

Once bottled, the beer matures in our cellars before we release it ready-to-drink. If desired, these bottles can be cellared like wine – away from sunlight and standing upright at a temperature between 0-16 C.