Method

For ages upon ages, the brewers before us found the transformation of grain into beer to be miraculous. The casks used for brewing seemed mystic.

The agents of these miracles, the spirits that transform grain into beer, were living in those casks. They were the flora of the brewery and its environment, curious invisible microbes overflowing with flavor and charisma.

Mystic microbes abhorred the isolation of the industrial age. They became a microscopic cabal intent on flourishing. As mystic brewers we yield to their intent; we let them make the beer. Our job is to goad them unto self-realization.