Currumbin Valley - Farmhouse Saison with Brettanomyces 2019 750ml Col-Sale The first still was imported

The first still was imported from Scotland to Japan in 1963

The use of chestnut wood was not an accidental choice: it maintains Sicilian authenticity (since it is a wood produced in Sicily and traditionally used for winemaking)

The body is a very dark brown

citrus and talc notes enhanced by an underlying spicy vibrancy

Currumbin Valley - Farmhouse Saison with Brettanomyces 2019 750ml Col-Sale The first still was imported"Our 2019 Farmhouse Saison was brewed from the natural spring water available on the brewery farm and fermented with two farmhouse style Saccharomyces strains, along with two Brettanomyces isolates. The beer was aged extensively in one of our stainless tanks. After ageing the beer, we trialled various adjucts for bottle conditioning and arrived at Dark Brown Sugar and San Diego Super Yeast. The result is a vibrant, fluffy carbonation and a dry