Spontaneous, sour
Fermentation
Beer description
Aged over a year in spent wine barrels, and then dry hopped with whole cone Mandarina Bavaria, this mixed culture sour blends saccharomyces, brettanomyces, lactobacillus, and pediococcus to create a complex tartness and funk, that blends beautifully with the fruity flavors from the hops and oak tannins in this blend.
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