A foeder-aged Landbier. What the heck is that? Well, Landbier is a German tradition of “country lagers,” where each little countryside brewery might have its own recipe, using what was locally available. We’ve embraced that tradition here by focusing on malt from Minnesota, using Maltwerks Pilsner and Vienna. We brewed ours a little darker than is probably traditional, aiming right between Vienna and Schwarzbier, and we amped up the bitterness to offset some of the softness we pick up from oak-aging. Oh yeah, we’ve also aged it for a month in our oak foeder, imparting a subtle toasted marshmallow and oak tannin character.