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We work with beer that is fermented using wild yeasts and bacteria naturally present in the environment, rather than the traditional yeast used in most beers. This process is known as spontaneous fermentation, and is typically achieved by exposing the wort (unfermented beer) to the open air in a coolship, a large, shallow vessel that allows the wort to come into contact with the surrounding microflora.

Spontaneously fermented beers can have a wide range of flavors and aromas, depending on the specific microorganisms present in the environment and the conditions in which the wort is fermented. These flavors and aromas can include notes of barnyard, earth, funk, and fruit, and can add complexity and depth to the beer.

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