Dry-Hopped Rye Saison
Fruspy (fruit, spice, yeast)
Earthy, hoppy, and vibrant. We brewed this lively, dry-hopped rye saison with N.C.-farmed and malted rye from Riverbend Malt House in Asheville, locally malted barley from Epiphany Craft Malt in Durham, French yeast, and a generous dry hop. The result is a floral, bright, and spicy farmhouse ale with a pleasant, lingering hop finish.
Alc. By Vol.
Drink It With
Crab fritters, shrimp and grits
|Grains||Cara 20, Locally malted rye, Locally malted barley (Foundation), Flaked rye, Locally malted Carolina rye, Two-row brewer's malt|
|Hops||Crystal, Chinook, Saaz, Saphir, Centennial, Vanguard, Northern Brewer|
Locally malted barley (Foundation)
Locally malted Carolina rye