Steve Crider at 2nd Shift Brewing in St. Louis had previously worked on fermenting beer with cider yeasts and wanted to take a gamble with fools like us. The grist included oats and unmalted wheat, and the beer fermented very slowly, conditioning for 18 months in oak before bottle conditioning to champagne level carbonation. It took a long time, but the gamble paid off! There are familiar apple cider flavors and tartness with elements of apple skin in the finish. This is a 4 cask blend of a pilsner-based golden ale, with 3 of the casks fermented with yeast and bacteria from apples contained in 5 gallons of unpasteurized Missouri cider per cask.