This beer took a trip around the sun in a barrel. Inside generations passed. Thriving, frothing communities of billions burst into life, then gradually subsided, mellowed and changed. The mixed sour culture that fermented this beer will live on in a new generation, with a portion of the original preserved and propagated into the next era.
Batch #2 – Flanders Red This batch spent a year in a harmonious mixed-culture ferment in the historic style of the legendary Flanders region bordering Belgium, France and The Netherlands. Brettanomyces, Lactobacillus, Pediococcus and other wild yeasts have comingled to produce a deep russet-red sour ale of complexity and depth, displaying funk, fruit, and acid with balance and structure.