The brewers didn’t add any yeast to this one — they started with a base of local Pilsner malt and raw wheat, boiled it extensively with aged, whole leaf hops, then poured the wort into their coolship and let it cool overnight in the crisp mountain air. Then they put it into a tank where it slowly became beer.

Then, to push things into truly otherworldly territory, they let the brew referment on Vermentino grapes from their friends at Piccione Vineyards.