Brewer Todd Boera crafted this beauty using locally grown barley, rye and spelt malts, and wild yeast captured from foraged dandelion flowers. It’s hopped with a blend of Tettnanger, Saaz, Kohatu and German-grown Perle, then mixed using the solera method – a heritage technique that deepens complexity by blending fresh beers with a continuously built-upon base of mature Ales. 

Finally, he conditioned Dandy Pale with brettanomyces yeast, lending it a light, dry, sparkling character. 

The result is all sunny fields, with aromas of citrusy florals and dashes of peppery spice and barnyard funk on the palate.