94 Overall
89 Style
Our first experiment in fermentation with our new house culture — a blend of saccharomyces, brettanomyces, lactobacillus, and wild yeasts. This provides a great balanced acidity and a medium level of funk while still being what we consider to be a fairly clean sour. We then dry hopped this beer judiciously to complement and not overpower the character provided by this house culture.
Available near Cambridge, Massachusetts
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