Whiplash Suckerpin

first sour has us dipping our toes with a dry-hopped Berliner Weisse. Suckerpin is a light and sessionable kettle sour brought to its electric tartness by some house cultured lactobacillius that’s then fermented on Belgian yeast and dry hopped with a healthy portion of Lemondrop hops. The result is a full herbal and citrus aroma leading to a grist of cracked wheat and a honey-like malt roundness that finishes to a soft but prominent sourness.