ratebeer

n/a

Tap East 3 Shades of Black: The Sour

Tap East
Stratford, Greater London
Beer style: Porter
Ref: ratebeer.com Jun2024

Common descriptors are
The second of the Three Shades is the sour, how did we get it soured? No we didn’t age it in a fluctuating temperatures for a couple of years, we used a Brettanomyces yeast strain.



ratebeer

n/a

Tap East 3 Shades of Black: The Sour

Tap East
Stratford, Greater London
Beer style: Porter
Ref: ratebeer.com Jun2024

Common descriptors are
The second of the Three Shades is the sour, how did we get it soured? No we didn’t age it in a fluctuating temperatures for a couple of years, we used a Brettanomyces yeast strain.



ratebeer

n/a

Tap East 3 Shades of Black: The Sour

Tap East
Stratford, Greater London
Beer style: Porter
Ref: ratebeer.com Jun2024

Common descriptors are
The second of the Three Shades is the sour, how did we get it soured? No we didn’t age it in a fluctuating temperatures for a couple of years, we used a Brettanomyces yeast strain.




ratebeer

n/a

Tap East 3 Shades of Black: The Sour

Tap East
Stratford, Greater London
Beer style: Porter
Ref: ratebeer.com Jun2024

Common descriptors are
The second of the Three Shades is the sour, how did we get it soured? No we didn’t age it in a fluctuating temperatures for a couple of years, we used a Brettanomyces yeast strain.



ratebeer

n/a

Tap East 3 Shades of Black: The Sour

Tap East
Stratford, Greater London
Beer style: Porter
Ref: ratebeer.com Jun2024

Common descriptors are
The second of the Three Shades is the sour, how did we get it soured? No we didn’t age it in a fluctuating temperatures for a couple of years, we used a Brettanomyces yeast strain.



ratebeer

n/a

Tap East 3 Shades of Black: The Sour

Tap East
Stratford, Greater London
Beer style: Porter
Ref: ratebeer.com Jun2024

Common descriptors are
The second of the Three Shades is the sour, how did we get it soured? No we didn’t age it in a fluctuating temperatures for a couple of years, we used a Brettanomyces yeast strain.