Barrel Aged Golden Sour / 7.4% ABV The tenth iteration of our wild beer program. A 30% malted oat grist was fermented clean in stainless steal with Notto. The beer was then put in ex Bourbon barrels for 16 months. The barrels had various Brettanomyces, Pediococus and Lactobacillus spp. From various Zoos. It’s funk and flair with a touch of sourness and a bucket load of Brett complexity.
