This beer started out as golden ratio (our hoppy sour) - pilsner, Vienna and wheat malts, kettle-soured with lactobacillus and then generously hopped in the whirlpool. After primary fermentation, we racked the beer into a french oak ex wine barrel and added a Brettanomyces blend and aged the beer for over a year. Finished with a riwaka dry hop.
Bottled on: Dec 2019
Best Before Dec 2022
Store cold, serve 8-10 degrees
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