Labyrinth was brewed in August, at the peak of corn season in Ontario. We purchased 88 cobs of fresh Ontario corn and processed them by hand—stripping the kernels off the cobs and running them through a hand mill to create a coarse paste. The kernel paste, cobs, and husks were then added to the mash along with barley. The enzymes in the barley broke down the starch in the corn into fermentable sugars.
Labyrinth was then pumped outside to our coolship, where it naturally cooled overnight, exposed to the local microflora. The beer fermented with our house mixed culture for seven months before bottling.
Tasting Notes: Peach,Floral, Lemon, Custard
Ingredients: Water. Barley, Corn, Hops, Yeast
