We brewed a rice-based lager fermented with Brooklyn Kura's sake kasu - the 'lees', or spent rice, that is leftover and pressed after their Yamahai sake production. This sake was fermented with a gjærkrans - a hand-made, traditional Norwegian yeast wreath - which hangs from the ceiling and gathers their brewery's essence over time. Through primary fermentation at New Belgium with this kasu, we're able to harness this unique flora of micro-organisms by way of Brooklyn. Lastly, we blended in a portion of New Belgium's foeder-aged golden sour and Jasmine Pearls tea, resulting in a floral bouquet of Jasmine, pear, & honeysuckle.