Come What May: Dry-Hopped (Collaboration with De La Senne) bottle After spending a year in

After spending a year in cognac barrels

and conditioned on a hefty bed of Niagara Shiro plums prior to bottle conditioning

and perfect for lifting downtrodden spirits

Because we love the interplay of tart and roasty so much

Motley Cru surfaces just once a year

Come What May: Dry-Hopped (Collaboration with De La Senne) bottle After spending a year inDipping into the barrel aged beer we created with De La Senne over a year ago, comes a portion of Come What May that was barrel aged for 6 additional months and includes a solid dry hop. This is more of a collab 'in spirit', as the brew day took place in 2017. The beer is finally ready now, and though Yvan couldn't make the trek this year it's delicious all the same. The foundational beer is the same: a saison like ale created without using saison