FERM 2200: dry-hopped grisette (wheat saison), bottle & keg conditioned with Brettanomyces.

We brewed this beer in collaboration with the students of Hocking College’s “Fermentation 2200” class on March 27th, 2020. We really let them take the reins on this recipe, and they conceptualized a brew that spoke to us as brewers & lovers of simple, elegant Belgian-style beers.