While this year’s version of Glenn uses the same culture as the original, this time it presents itself as slightly more tart and fruit-forward. Each year, during the coldest months of winter, we would undergo a longer-than-usual brew day in order to build a sugar profile that could evolve over time with the help of the different organisms captured. This means that we intentionally DID NOT introduce yeast to the fermentables. The fermentation was spontaneous and special.