Tart and bready, this East Bay Sour is a funk forward lactic mutha that finishes nutty, malty with a touch of oak. Six months in the barrel gave the brettanomyces lambicus and the lactobacillus brevis plenty of time to build that mouth watering, puckering bite that we know you’ve learned to crave. Wheat and Pilsen malts were "sour mashed" for 16 hours then paired with a touch of aged saaz in the kettle.