A pale ale brewed with wheat malt & oats fermented with their special wild yeasts. It is very lightly hopped during the boil and then dry hopped right after the primary fermentation with Hallertau Blanc & Loral. The dry hopping slows down the activity of the souring bacteria resulting in a very refeshing acidity complemented by the aromatics & flavors from the hops. Drinks like a dry hopped Berliner Weiss, more complexity than your average kettle sour.
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