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It’s fermented with Lacto and Bretta, aged on French Oak Barrels, and then dry hopped.
IPA Primitif. Ever had an extremely hoppy sour beer before? The answer is NO, because the microbes that create the cheek puckering sour are extremely sensitive to hops! We’ve figured out a method to get around these sensitivities and developed a 100 IBU primitive IPA.Belgian in inspiration, this beer is brewed using coriander and tangerine zest to reinforce the citrus character of the Lactobacillus and hops.