Fleur de Lis is a tart sessionable saison we brew with barley, oats, hops, and our house saison yeast.  It is sour mashed for a day, acidifying the wort, producing lactic acid, then fermented in red wine barrels for 4 weeks.  At a mere 3.5% ABV, this beer is a nice palette-cleansing drink to quench your thirst on a hot day, accentuate any meal, and if blended with fresh juice, can be a great brunch beverage.

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