Native wood fermented dark ale.
Out of the Woods inspired by New Zealand Forest.
Ten different malts, infused with Totara Rimu & Manuka, fermented with a mixture of Saccharomyces and Brettanomyces in an open-topped wooden fermenter.
Barrel-aged for over two years, before another infusion of Kawa Kawa.
Tart, rich malt notes, complex, earthy, herbal and woody.
Brewed in collaboration with Cigar City.