Brett Graff
Hammermill is a beer-cider hybrid made of part lightly-hopped wort and part local apple juice from the Okanagan, fermented with six different strains of Brettanomyces and aged in rye whiskey barrels for five months. This beer combines the malty backbone of a beer and refreshing dryness and light acidity of a cider with notes of white wine, caramel apples, spicy rye, clove, and honey, along with a soft barnyard funk, tannic bite, and charred barrel character, further adding to its complexity.