This Scottish Sour Ale was brewed using a variety of malted barley, malted wheat and malted oats. One variety of hop was added to the kettle during the boil.
The beer was fermented with our house strains of Brettanomyces and Cher Ami before being aged in wine barrels for twelve months. We then refermented the sour base with pomegranate and infused the beer with hibiscus for a delicate and complex finish. Show Less