Barrel fermented, untamable, fierce; Indomitus. This Wild Ale is fermented in oak with our house yeast, a blend of brettanomyces and aged hops. It’s brought to you unblended and uncut, creating a sharp, tart flavor with fascinating fruit notes.
Batch “Black” was released on September 29, 2011. For this release we aged Indulgence on Brettanomyces, Pediococcus and Lactobacillus in a Bourbon barrel for 14 months. It’s unblended, uncut, and a little intense. The result is velvety rich with a defining sourness from the extended wild barrel aging process.