American Amber Sour, initial fermentation with Lactobacillus then full fermentation with Brettanomyces in Chardonnay barrels, afterwards blended back into stainless and dry hopped with Galaxy Hops.
American Amber Sour, initial fermentation with Lactobacillus then full fermentation with Brettanomyces in Chardonnay barrels, afterwards blended back into stainless and dry hopped with Galaxy Hops.