Dry, brett funk with a touch of lacto sour. Barrel aged for 9 months in white wine barrels, finishes with a piquant kiwi tanginess. It is sold in a 12oz bottle.
Tartness and pucker lovers. Organic acids naturally come about from the acidified malts in the mash or during fermentation from various microorganisms and barrel aging. That's why the term 'wild' is used around Sours. They range from soft and floral and semi-sour to super funky and very sour and really everywhere in between.
- ABV: Low to high alcohol
- Color: light to dark
- Glassware: Goblet or stemware
- Temperature: 40-50 oF
- Food Pairing: meat and cheese plate, shellfish like shrimp, crab or lobster