Terroir Project – September 29th
From the West Coast to the East Coast, London to New Zealand, each participating brewery was invited to produce their own distinct hybrid, but with three binding stipulations: we all had to use the same grain bill; the same maturation period in barrels; and the same co-fermented percentage of wort & wine grapes. The kicker: all grapes had to be grown within 100 miles of each brewery.
The result is an unprecedented exploration into how “terroir”—or sense of place—drives what we taste.
TICKETS – Sold Out