"Brewed in collaboration with our good friends at Underground Baking of Hendersonville, North Carolina. Mashed with toasted barley malt, rye malt, flaked rye, NC applewood and cherrywood smoked malt and 300lb of brezels (pretzels). Fermented with our mixed house cultures until bone dry. Blended with sea salt upon bottling. Conditioned naturally in the bottles and kegs with brettanomyces yeast."