“We primary ferment our Wild Wild Heaven sour wild ales with Brettanomyces in steel before adding fruit and a blend of Lactobacillus cultures. We then blend in barrel-aged beer from our stocks for additional depth complexity” ...because you probably can
We are leaving the fund a need open until this Friday at midnight. If you would like to donate, please text stbrendan to the number 24700 to get started. You will then click the pledge button in the right corner to make a donation to our library fund. We
