“For our collaboration, we wanted to pursue 100% spontaneous fermentation. It has been a passion of ours and Brandon's for a long time. Brandon sent us raw Tennessee oats, as well as rose hips and lemongrass from his favorite spice shop. We turbid mashed the oats along with Texas malted barley and raw wheat from Blacklands Malt. We boiled with aged hops from our barn attic and cooled the wort overnight in our coolship. As the wort chilled, we added the herbs to the wort and let them steep overnight. The next morning we racked the wort into barrels for 100% spontaneous fermentation.
After two and half years of fermentation and maturation, we blended and packaged the beer. We then let it naturally referment for about another six months...”