Spontaneity #2 starts its journey as a raw wheat and pilsner malt base, which forms the foundations of our wort. We add aged Bobek hops to the kettle during the boil before transferring to our 50HL copper coolship overnight where we capture all the wild yeast and bacteria for spontaneous fermentation. Once cooled, the liquid was transferred to oak puncheons where it's aged for over 12 months.

The result is straw-hued, with aromas of fresh hay and brie rind. On the pallet there's effervescent sherbet, tannic and vinous notes with hints of citrus that finishes super dry.