Wrecking Bar Koji Bryant

Wrecking Bar Koji Bryant

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Brewed by Wrecking Bar Brewpub

Atlanta, GA, United States

Style:  Saison

4.3% Alcohol by Volume

20 International Bittering Units

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Our collaborative beer with Chef Ryan Smith of Staplehouse, this table beer was brewed with ingredients from the fields of Georgia to highlight the flavors of spring in a beer. First, raw wheat from Day Spring Farm in Commerce, GA was fermented with the Staplehouse koji strain. It was then added to a grain bill of Riverbend Malt House Pilsner malt from North Carolina and flaked oats. The koji fermentation adds a musty florality that compliments the clean and dry finishing malt bill. Foraged spruce tips, honeysuckle and wood sorrel from Crack in the Sidewalk Farmlet and Wrecking Barn Farm combine to produce aromas and flavors reminiscent of springtime in the fields of Georgia. Quenching, nuanced and delicate, this beer is complex.