Starting with a solid, but not unusual, red ale, we threw in some acidulated malt to tang it up a bit. We then took the tang way over the edge by adding a lactobacillus starter that began metabolizing the sugars to leave lactic acid and other pleasant, tart compounds. We then added just enough hops to balance the remaining sugars, boiled the brew to kill the bacterial
inoculation, and fermented with ale yeast. Post-fermentation we added French oak spirals for aging. The result is a tangy, spicy, tannic, malty deliciousness that will make you very happy.
Style: Sour Ale
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