Ah yes.
Just like the farm hands of northern France, this Biere de Garde was made right near the coastal beaches of the Pacific Ocean. The field workers would harvest in the morning and grind on sick halibut tacos by the pier after their toil in the rolling verdant hillsides.
To maintain authenticity to style they have used a lager yeast and fermented high, as is appropriate for lager yeast.
IT IS LIKE I AM ACTUALLY THERE IN NORTHERN FRANCE. I won’t even make any D-Day parallels, because ddb keeps it classy.
dontdrinkbeer 
Invade Normandy if you know what I mean.
well, what do you expect from a place that took less than 48 hours to turn into a crusty dive… and ages beer with “bourbon chips”- because Cookie Crisp is an actual commodity now a days.