The team over at Yesfolk Tonics makes some of our hands-down favorite beverages. Their kombucha drinks like fancy, grown-up soda: wonderfully flavorful, dry and effervescent, with just the right touch of acidity. You can usually find at least one of us with a slim can of kombucha at any point in the day.

The team working on our collaboration at our barrel warehouse

What draws us to collaborate with Yesfolk is their talent in sourcing and combining a wide variety of botanical ingredients to create complex, fun, and delicious drinks. They seem to always hit the right note, whether its a hint of magnolia flower in Oolong tea or a layered arrangement of saffron, tulsi, and St. John's wort. They are creative brewers to say the least, so when we get to pick their brains for flavors that will help augment what we make in beer, we get pretty excited.

This time around our collaborative process dove a little deeper: we moved beyond accenting some of favorite beers with their choice teas and botanicals (a la Incantations), and explored the unique world of co-fermentation. For Sigil, we've created a blend of Table Beer, our precious Little Saison, and Yesfolk's Osmanthus Oolong kombucha. Osmanthus flower is known for its peachy, stonefruit character, and after blending, the two liquids were able to marry up and re-ferment with local blueberries. The time together added a bit more unique fermentation character to Table Beer and created a bone-dry, bright and tart, low-abv crusher. Sigil is further conditioned in the can with local wildflower honey for a spritzy carbonation.

We're excited about a lot of things with this beer, not least of which is how delightfully it drinks at 2% abv. We hope you enjoy this low alcohol exploration of fruit, tea, and fermentation!

Sigil, Our latest collaboration with Yesfolk Tonics