Nebulous starts with our triple golden ale LaGrave. Some goes into wine barrels, some goes into virgin oak, and some goes into foeders teeming with Brettanomyces. The barrels ferment for months, sometimes years. As long as it takes. The wild yeast gives life to notes of honeysuckle, pear and white peach, while the oak layers in a tinge of vanilla. Bottle-conditioning puts a thousand fine points on it.

We taste: honeysuckle, pear, white peach, vanilla