3.8 %
Dry-Hopped Sour Ale, made with Brettanomyces. In a more unique method, we first, anaerobically, introduced house bacteria on day 1 of fermentation before oxygenating and allowing Brettanomyces to enter the fray. As a finale, we Dry-hopped the beer with Mosaic hops to add a distinct tart pineapple and lemon aroma.
There are no reviews for this item.
Burial Beer Company
