Delicate pale malts with a touch of wheat and Tettnang hops are fermented in wooden foeders (formerly used for wine) with three different strains of Brettanomyces yeast and Pediococcus. The end result is funky and fruity with a bright, tart finish.

This beer is one of three that make up our Jazz Series. The French term for a drummer, Le Batteur takes its name from a component of a classic jazz trio.