The recipe was designed as a proper nod to the Belgian-style, and it all started with the grain bill. Briess’ Midnight Wheat and Epiphany Craft Malt’s Brewer’s Breakfast Malt lend a subtle grain body while Ruby Malt also from the North Carolina-based Epiphany provides notes of plum, fig, and dark fruit. Additions of orange to the base create a classy ale reminiscent of a chocolate orange while star anise adds a whiff of botanical liqueur and soft licorice.
7% ABV