Blended golden sour re-fermented with Michigan Balaton sour cherries.
Our process starts like a typical beer. We extract sugars from grain and boil the sweet water with hops. Once it leaves the kettle, the process begins to differ. In the Winter, we air-cool for spontaneous fermentation. Fermentations take place in oak wine or spirit barrels and last for a year at a minimum. The oak barrel, along with the lactic acid produced by the bacteria, gives it a vinous character similar to wine.