Early Camel Skull was brewed with a grist of nearly 100% malted oats and virtually no hops. Primary fermented with a blend of our house cultures in a large horizontal Vin Santo cask and aged for well over a year. This beer went through some pretty wild swings over the past two years, which was as scary to observe as it was joyful... and really, now that we understand more about the ebb and flow of spontaneous fermentation, the end fermentation profile of Early Camel Skull makes much more sense. Refermented in the bottle for natural carbonation. Brewed in December 2016. Bottled in April 2018. Notes of yuzu flesh, dark sour cherry, hard watermelon candies, old lemon funk, and an old slightly musty cellar essence.