Farm Hand

Utilizing grains that are readily available. We used a hearty amount of biscuit and Munich malt. A base of 2 row leads to a nice malty backbone with a body that is deceptive. Utilizing cinnamon, orange peel, rosemary and coriander, there was no hops needed to preserve this beer. Barrel fermented utilizing the wild yeast to add an earthy, horse blanket funk. This beer has notes of rich dark stone fruit, earthy pine and a dry peppery finish. St Arnold would have brewed this utilizing the malt, herbs, fruit on hand. It would have been an ideal beer for farm help and the traditional taste is a perfect every day drinker.