Mixed Ferment Witbier aged in Oak Barrels w/Chamomile & Pineapple. A Future Mountain X Boilermaker House collaboration that highlights our shared passion for using leftover or spent ingredients to give what can be seen as waste, a new purpose. At Boilermaker House, Ainsley keeps the skins from pineapples that are used in their cocktails and roasts the skins and the processes it to pulp. This Witbier was fermented in Oak Barrique Barrels with a mixed culture containing Saccharmonyces and Brettanomyces that was propagated in our lab. After 12 months maturation in the barrel, we added Chamomile and roasted Pineapple pulp directly to the barrel. The floral, perfume-like aromatics from the Chamomile gives a wonderful herbal character along with a punchy Pineapple, tropical fruit that carries through to the palate.