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The team at Church Brew Works made up of Steve Sloan (Church), Steve Crist (Penn) & Shawn Setzenfand (Hofbräuhaus) decided to increase the degree of difficulty and brew a sour mash Red Ale for their offering. To impart a sour or tart tang to the finished beer, the brewers added some additional German Pilsner grain to the wort and let it sit overnight, allowing Lactobacillus bacteria to produce acid that will yield the desired souring effect. Sour beers are a growing segment of craft beer in this country, and while sometimes an acquired taste, fans of these beers will go to great lengths to sample them when available on draught. Demand for the Inaugural Ale will be high, so look for it at Pittsburgh Craft Beer Week events and see if you catch the “sour fever” like so many other craft beer lovers throughout Pittsburgh.