Almanac Peach Sournova
Most of the sours available in today’s market are kettle sours, made in a matter of days. While we have nothing against the style, you won’t find them in our line up of cans. 100% of our sour beers are fermented with a blend of Saccharomyces, Brettanomyces, Lactobacillus and other novel microflora. This mixed-culture is allowed to continuously ferment over months with real fruit in oak barrels. Individual casks are then hand selected and blended, creating a deeply nuanced and multi-dimensional sour beer.
These interstellar wonders are naturally conditioned, mixed-culture sour ales, aged for months with real fruit in oak barrels creating astronomically juicy, tart, and refreshing brews.
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