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.
Pale sour ale fermented with Brettanomyces in white wine barrels and dry hopped with Nelson Sauvin. 6.4% ABV.
Sour Amber Saison Brewed with Rosemary and Lime Peel and Fermented with Brettanomyces in High West Whiskey Barrels. 7.1% ABV.
Details coming soon.