This approachable sour ale was aged in a pair of Tawny Port and Madeira wine barrels for one year with Brettanomyces. A touch of Freedom of Press cuts the funk and French oak tannin while providing a gentle lactic acidity.
This approachable sour ale was aged in a pair of Tawny Port and Madeira wine barrels for one year with Brettanomyces. A touch of Freedom of Press cuts the funk and French oak tannin while providing a gentle lactic acidity.