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well water from the Trinity Aquifer and Texas-grown malted barley and raw wheat in a turbid mash. We boil the wort for four hours with aged hops from the attic of our barn. We then chill the wort overnight in our coolship to collect native yeast from the air. The next morning we fill oak barrels and allow the beer to spontaneously ferment without pitching any yeast. After one to three years of maturation, we finally create our three-year blend and naturally condition it through fermentation in bottles and kegs. Less