Mixed fermentation simply means that we use both Saccharomyces (“Sacc”) and Brettanomyces (“Brett”) yeasts to ferment the beers. Most of our mixed fermentation beers undergo fermentation with the Saccharomyces first, and then are barrel-aged or re-fermented with Brettanomyces for a time before being kegged or bottled. The secondary fermentation with Brett adds even more complexity and flavor to the beer, and because Brett yeast eats different sugar compounds than Sacc yeast, the content of residual sugar lower, giving us a dryer, more delicate finish.