Hoppy sour beers have traditionally been difficult to produce as the lactic acid bacteria that gives the beer its sourness is inhibited by hops. A unique brewing yeast strain (Lachancea) has been recently been discovered, on a tree in a Philadelphia graveyard of all places, that naturally produces lactic acid during fermentation. We made this beer with Lachancea yeast, followed by a secondary fermentation with a fruity Brettanomyces strain. Hopped with new world American hops during the boil and dry hopped prior to packaging.
4.4% ABV
Malt: Pilsner, Vienna
Other Grains: Flaked Wheat, Flaked Oats
Hops: Mosaic, El Dorado
Yeast: Lachancea, Brettanomyces
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Returns
Stock is dynamic. It is not managed entirely by us, since we have multiple entities, including the factory and the storage. The actual inventory can change at any moment. It is possible that the stocks could be depleted after your order has been placed.
Our policy lasts 30 days. If it's been more than 30 days since you purchased your item and we're unable to offer you a complete exchange or refund.
To be eligible for a return your item must be unused and in the same condition as when you received it in. The item should be returned in its original packaging.
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