A rustic thirst-quenching beer made with friends from L'Atalante, a beer bar in the 19th arrondissement of Paris.

It all starts with a mash made from Isaria 1924 barley malt and wheat malt, hopped with German and French hops. The whole thing was then fermented at low temperature with a blend of Lager and French Saison yeasts, before being assembled with a small portion of barrel-aged wild beer.