Baghaven is home to twelve large oak foeders, ranging in size from
3000 to 7000 liters, and over fifty 225-liter California Chardonnay
barrels.
These oak vessels house beers where wild yeast and bacteria
transform the liquid inside into products with incredible depth and
complexity. In addition to barrel-aging, the in-house microbiology lab
allows us to maintain our yeast and bacteria cultures and also isolate
new strains from the air, fruit skins, and various other sources.