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Devil May Hare

Barrel Fermented Spiced Saison

We went down under for the inspiration on this amazingly unique beer. Starting with a hand chosen blend of farmhouse and wild yeast strains, we brewed a robust saison and fermented it in our red wine puncheons. After an extended fermentation and aging process we transferred the beer onto freshly crushed Tasmanian Pepperberries and dried Hibiscus flowers. Brilliant vermilion shines as it is poured in the glass, topped by a barely pink lacing. Bright red berries and floral strawberry blossoms overwhelm the aroma with a hint of cardamom in the background. More berries come through in the taste, faintly reminiscent of lunchbox fruit leather. The pepperberry shows where it got is name in the finish, with an ever-so-light heat.

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