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Part of the 2015 Harvest Series.

A cold mountain stream rushes by a trail that lies between two campgrounds in the Sierra Nevada where enough people recreate to keep the wildlife from eating all the wild currants and gooseberries. The perfect opportunity for a sour beer! Gooseberry was soured in old oak barrels with Brettanomyces. Gooseberries and currants were then blended in after the aging process, just before bottling. For a taste of the wilderness. Enjoy.