THIS MIXED FERMENTATION SAISON WAS AGED IN CHARDONNAY BARRELS FOR 24 MONTHS, GIVING IT SUBTLE OAK AND A LIGHT WINE-LIKE CHARACTER. IT WAS DRY HOPPED WITH A BLEND OF NEW ZEALAND HOPS: NELSON SAUVIN, NECTARON, PACIFICA, MOTUEKA, WAKATU, AND WAIMEA. ADDING BRIGHT NOTES OF TROPICAL FRUIT, CITRUS, AND WHITE GRAPE. THE MIXED CULTURE FERMENTATION BRINGS A MILD TARTNESS AND A HINT OF FUNK, FINISHING DRY AND CRISP.