Ligra, a barrel-aged wild ale with steamed rice, koji, cedar, and Golden Oyster mushrooms in collaboration with Texas Sake Company!
We began by adding steamed Calrose rice to the mash and 160 pounds of koji to the primary fermentation in stainless steel. The rice and koji were provided by Texas Sake Company. After primary, we racked the beer to oak for four months of fermentation and maturation. After blending, we added cedar spirals and a tea made from steeping Golden Oyster mushrooms. Unfiltered, unpasteurized, and 100% naturally conditioned. 7.6%
We get peppercorns, straw, lemon zest, sunrise on a farm in Iowa, and traditional French cassoulet. For our more seasoned fans, this drinks not unlike if Foudreweizen, Snörkel, and El Cedro had a baby.