A tale of a spontaneous fermentation, isolation, confiscation, rejuvenation, mutation, and finally perturbation. This sour American Wild Ale, is a collaborative effort with our dear friend Dr. Jason Rodriguez. We took our house “honey badger” mixed culture (no saccharomyces) and allowed it ferment over several months before dry hopping it with a touch of citra and galaxy. It pours a hazy golden yellow releasing bright notes of pink grapefruit, lemon, pineapple, and passion fruit. It tastes sour and juicy with similar notes as the smell.
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