"To create Keel Cut, we brewed a resinous, pillowy IPA with malted barley and malted oats from TexMalt, then fermented it in one of our oak foudres with our mixed culture of native microflora. We then let the beer age for about four months in the foudre to allow the microflora to create new flavors and transform the hop compounds. Finally, we finished it with an aggressive dry-hop of bright, tropical Australian Vic Secret before canning it!"

6.8% ABV / 16 oz.