Taxman - Assessment #2

Run the numbers on Assessment, our experimental series developed as a proving ground for future releases. Assessment #2 fermented in primary with a Belgian saison yeast strain, followed by months of aging in Pinot Noir barrels with a blend of Brettanomyces strains. The product of this extended fermentation and barrel aging is an extremely dry saison with notes of lemon, pineapple, guava, mango, and papaya esters balanced with plenty of funk and delicious Pinot barrel character.