Fierce Beer - Stone Fruit Sour

This fruity sour started life as a golden ale that was soured and fermented with a trappist yeast, then inoculated and left to rest in barrels with apricots and cherries. The result is a complex, fruity, tart ale. Primary Yeast: BE-256 Secondary Ferm: Brett + Lacto B Barrels: French Red Wine + 2nd fill bourbon OG Plato: 14.0 pH: 3.1