Production Notes: This beer underwent a version of Méthode Traditionnelle, or a process similar to what's used in Champagne production. After aging in barrels and conditioning in capped bottles, we aged the bottles upside down and then moved them to cold storage before "disgorging" the bottles; a process in which we froze the caps (and the yeast that had settled there) with dry ice, popped off the caps and let that puck of yeast leave with them and then corked the bottles with a small additional honey dosage.
Hybrid of Farhouse Ale and Apple Cider
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