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Brewed with pale, munich, carahell, and 150 degree crystal malts, both malted and unmalted wheat, and wheat flour. Very lightly hopped with uk fuggles and aged in fermentation for ten months with second generation sour belgian yeast blend (a culture we have kept alive for seven years), then in kegs for an additional four months. Pumpkin in the mash and kettle. 5.9% ABV.
