Red Plum du Blé is our first fruited iteration of our fluffy, tart, Missouri Wheat Saison. We matured Saison du Blé in oak until it was ready, and then racked it on top of Oregon Red Plums. The wheat balances a very dry body with a creamy, billowy mouthfeel, and our local microflora adds complexity and acidity in conjuction with the soft fruit addition. We aged this Saison until it was ready and then slowly allowed it to bottle condition for several months before sharing it with you.

Le Saisonnier is named after the seasonal workers for which the first, old-world Saisons were originally made. We brewed this table beer with European malts, hopped it assertively with European hops and then aged it in a Missouri Oak Foedre for 6 months with a blend of Missouri microflora to create a delicate, yet expressive experience from this naturally conditioned beer.

Dry-hopped Le Saisonnier was hopped with New Zealand Rakau and is named after the seasonal workers for which the first, old-world Saisons were originally made. We brewed this table beer with European malts and aged it in a Missouri Oak Foedre for 6 months with a blend of Missouri microflora to create a delicate, yet expressive experience from this naturally conditioned beer.

Bière Blanche is inspired by the witbiers of Belgium brewed with large amounts of wheat and spiced with coriander and orange peel. The soft palate and low bitterness of this witbier is perfect for aging in Chardonnay barrels with our local microflora, which added a ripe, citrus acidity to this vibrant beer. This refreshing witbier aged in wine barrels for more than a year before it was naturally conditioned in this bottle.