The latest release in our Wild Workshop Wildflower series. The concept is simple. Freshly foraged wildflowers are plunged into a light golden base wort of pilsner, raw wheat and rye creating a spontaneous fermentation using only the wild yeast present on flowers. The beer is then allowed to age and develop in oak barrels. For this batch delicately scented Tarata or Lemonwood (Pittosporum eugenioides) flowers lend their own unique blend of native wild yeast, creating a delightful sour brew with pronounced bright citrus notes.