We took our Razz wheat and soured it with B. Lambicus, Pediocaccus, and Lactobacilious it was then blended with our Organic Honey Nut Brown. Then blend was keg conditioned for 6 months allowing the wild yeast and bacteria to gorge themselves on the sugar rich nut brown portion of the blend. This beer is ripe with complexities including a fruity, musty, beady, and leathery nose and a light caramel covered raspberry flavor that finishes very tart and semi dry.
Brewer: Jackie O’s Pub & Brewery
Style: Sour/Wild Ale
Alcohol Content: 7%