Wild Stone Fruit Sour
This fruity sour stated life as a golden ale that was soured and fermented with a trappist yeast, then inoculated and left to rest in French red wine and 2nd fill bourbon barrels with apricots and cherries. The result is a complex, fruity, tart ale.
Primary yeast: BE-256
Secondary fermentation: Brett + Lacto B
pH: 3.1
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