MMXIV-I

66.6% pale ale fermented with brettanomyces on cherries in white wine barrels, 33.4% sour red ale fermented in whiskey barrels. 6.1% ABV.

MMXIV-II

Pale sour ale fermented with Brettanomyces in white wine barrels and dry hopped with Nelson Sauvin. 6.4% ABV.

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MMXIV-III

Sour Amber Saison Brewed with Rosemary and Lime Peel and Fermented with Brettanomyces in High West Whiskey Barrels. 7.1% ABV.

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MMXIV-IV

Details coming soon.