Kettle Sour Gone Wild!

3.3% ABV, 7 IBU, 3 SRM

When we brewed the first batch of our kettle sour, which turned out to be wildly popular, we squirrelled away 400-litres of the beer in oak red-wine barrels and began to age it. After several months, we transferred the beer to a second barrel and inoculated it with brettanomyces yeast, a form of “wild” yeast that adds loads of complex phenols and some fruity notes to this highly spirited and white-wine-like beer, which still clocks in at under 3.5% ABV. As a double-wood-aged product that took us over six months to produce, this beer falls in our premium pricing category, and is not available for growler fills.


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