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