Cripple Kriek

Brewed with a special Amber ale base made of Euro Pils malt, Crystal malt, and Wheat malt. A technique known as "kettle souring" is used. This is done by cooling the brew down in the kettle to 110 degrees F. A fermentation is then induced by addition of Lactobacillus cultures in the brew kettle for a period of 48 hours. The brew is then boiled for 90 mins. with the additions of Hallertau Mittelfruh hops and Belgian candi sugar. The brew is then fermented with our house ale yeast and 210 lbs. of cherry puree. This produces a candy apple red beer with a Champagne like mouth feel and a tart sour cherry finish. Show Less