Vital Statistics
From the brewer
Using a 48 hour mashing process this beer is naturally acidified using wild bacteria. Very light bodied and tart finish for those that aren’t quite into sour beers. Batch 4 is super funky, as after primary fermentation we exposed it to the air and allowed wild cultures to take over and ferment for 3 months. Fermented with our House Belgian Yeast & Wild Cultures.
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