The beginning saga of exploration and experimentation with oak fermentation. An attempt to expand our knowledge and learn how this new (to us) fermentation environment affects our yeast and culture. Chapter one is our honey farmhouse ale, Resisting The Obvious fermented in a freshly emptied wine barrel with three carefully selected strains of Brett. Prior to packaging, it was conditioned on local CT honey from Beavertide Bee Farm in Sharon, CT and delicately dry hopped with Loral and German Saaz. Reminiscent of a traditional French saison, low acidity with oak undertones. Think: musty, barnyard funk and the first thing you reach for after finishing the day’s harvest.