At our brewery, we devote a lot of our time to planning; especially, when it comes to forecasting the ingredients and materials used to make beer. However, we do occasionally end up with some “odds and ends” that allows us to test our creativity. We had healthy French saison yeast from a previous brew, which we decided to pair with some lychee fruit puree that also needed a home. I liked where the beer was headed, but after an addition of Brettanomyces Lambicus, I knew we had something special. Cavalier is complex, but surprisingly cohesive. A nod to the old world, but relatable in today’s every-changing beer landscape.

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