Brewed in the Spring of 2020 with a grist composition of Pilsen malt from @ValleyMalt as well as @NittyGrittyGrain raw wheat and oats. Fermented in an open top Acacia wood foudre with wild yeast and lactic acid bacteria. In October 2020, post fermentation and aging, we blended barrels onto our own Vermont wildflower honey, crushed whole Valor Plums from Champlain Valley Orchards, and Lemon Verbena from @FreeVerseFarm. Conditioned in the bottle.  Limit 2 pp.