Sour Blended Stout

Inspired by 19 century English brewing techniques this oatmeal stout is a funky twist on a reliable favorite. A portion of the first runnings was fermented with an English strain of Brettanomyces, wild yeast and bacteria. The remainder of the beer was brewed as normal and fermented with a west Yorkshire ale yeast. The Brett portion was allowed to sour before being pasteurized and blended back with the normally fermented beer at kegging. The result is a complex stout with a slightly funky aroma and a mild acidic note in the aftertaste. Show Less