Hi-Wire_Tart_Wild_Ale

GIN BARRLE FERMENTED & BREWED WITH LEMONGRASS

More sour than funky, light in color and not very hoppy. Lactobacillus was added in the kettle and then this beer was fermented in gin barrels for 5 months and bottle-conditioned for 3 months.

O.G. = 9.5P | F.G. = 0.5P | Serve in a snifter

4.7%

ABV

100%

BRETTANOMYCES