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During Carnivale Brettanomyces we collected yeast from other inspiring wild fermented beers for a couple of years in a row. With these yeasts we made several yeast blends that we added to a wort, which we fermented in oak barrels previously used for red wine and bourbon. This beer is the result from the barrels of the blend sessions of 2016 and 2017 that had a full and a deep sour character with a light hint of vinegar.
Golden Sour Ale