A Sauvignon Blanc barrel aged sour with lemongrass and sea salt.
Brewed with a base of Pilsner malt, spelt, and oats, this beer wasn’t boiled during the brewing process and was instead just whirlpooled warm with a small amount of Azacca and Galaxy hops. The beer was fermented in stainless with a blend of lacto, brett, and sacch cultures, before being transferred to Sauvignon Blanc barrels. The beer spent about 5 months in barrel, before we added fresh lemongrass stalks and pink Himalayan sea salt before transferring back to stainless. Finally we packaged the beer with champagne yeast and let it condition in bottle for about 2 months. (Producer’s notes)