One of a trio of beers that make up the Bell’s Jazz Series, this sour farmhouse ale is rustic, amber in color and fermented with Brettanomyces in
wooden foeders (pronounced “Food-er” or “Faux-der”) that are more than 30-years-old at Bell’s original brewery in Kalamazoo.

Complex, caramel malts along with French hop varietals combine with that Brett and Pediococcus yeast to create a complex beer with fruity, sweet malty tones and a slightly tart finish.