Every 750 ml bottle we ship contains “live beer.” This means, just before bottling, there is an addition of yeast and candy sugar that allows the beer to slowly and naturally carbonate in the bottle, producing effervescence and ensuring more depth of flavor over time. This practice, common at the Belgian breweries that inspire us—particularly those run by Trappist monasteries—rewards patience and makes for more complex beer. We begin this process of secondary fermentation in the brewery’s warm room, under conditions that allow the yeast to thrive. It’s time consuming and labor intensive, but it’s central to our craft and we wouldn’t have it any other way.