From foraged ingredients to a blend of a half-dozen cultures, there's a lot going on in this beer. Yet in spite of the complex recipe, Farm's Edge: Bahama (pronounced buh-HAY-ma) is wonderfully balanced, excellent with food, and a unique take on flavors from the fall harvest.
We brewed this vibrant saison with foraged goldenrod, local turmeric, and some of our favorite local malts. It's then fermented with a mixed culture of classic Belgian ale yeast and several strains of Brettanomyces and finished by blending in barrel aged beer that contained our house wild Sacc yeast (Madison), French Saison yeast, Brett Brux and Lacto. delbrueckii.
|Grains||Locally malted barley (Heritage), Locally malted barley, Local triticale (farmed), Two-row brewer's malt, Riverbend Malt House Appalachian wheat|
|Hops||Aged Whole Cone Northern Brewer, Huell Melon, Crystal|
|Yeast||Madison house yeast|
|Other||Turmeric, Locally foraged goldenrod, Mixed culture, Belgian candy sugar|