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