The recipe is comprised of traditional malts including Pale Barley, Rye, and Vienna. There will be a honey addition, sourced from an adjacent farm, to dry it out and add some complexity to the nose. I'm using Centennial and Cascade hops even though they aren't traditional, but they are the variety currently being grown at Tilted Barn. So it made sense to use them in this beer. For future test batches, I think I'll pitch Brett for complexity, but there just isn't enough time to fully develop the Brett character at this point for serving in August.
At first, I was going to use a touch of Ginger, Coriander and Orange peel, but decided against it because the yeast should generate plenty of spiciness at those high fermentation temps. We'll update with pictures of the beer being served at the Pig Roast and results of the first batch. Tilted Barn's Root Cellar has proved to be a great lagering facility; let's hope the barn temps and well-water have the same results for Farmhouse Ales!