We soured the wort on the Hot Side with Lactobacillus for a few days and then brewed up this smooth and hoppy sour. It tastes like a big bowl of fruity candy or some chewable flavored vitamins, but what's the difference? It's sweet, tart, and sassy, just like the tasty cherry pie that your favorite aunt makes. For all the Aunt Sally's out there, You know who you are...
Gone For Now
Observers of yestercentury once denied the existence of the Dark Swan as obstinately as flat-earthers once denied the shape of our spherical home. They insisted the species was confined to a singular snowy hue. But there is a fragile futility to such narrowness of thought. The broader of mind understood that light and dark must forever compliment each other as eternal counterpoints. And just as Aristotle convinced us of our circularity, so adventuring ornithologists eventually contradicted the misconception of the monochrome swan, astonishing the world and casting light upon the Dark. This beer may well do the same…Beer Me
Stepping up to the podium, Brettanomyces collects his notes; fragments of ideas on melody, thematic development, recapitulation, mutation, thematic variation, restatement, and so on. Water, Hops, and Malted Barley sit first, second and third chair. The toasted oak walls await the sonic wort, anticipation fills the hall. The whole room watches, bated breath, as the Maestro, wiping phenol, guaiacol, and isovaleric acid off his brow, raises the baton and begins…Beer Me