Metallurgy is the technique or science of working with metals, and the sour ales in this unique collection are aged for about a year in stainless steel rather than oak barrels to maintain sour ales in their purest form. This metal-aged purity and simplicity is further complemented by relying solely on the wild yeasts and other microflora naturally occurring on the fruits to beautifully and spontaneously sour these beers, bridging all gaps between ciders, wines and ales. This sour apple ale greets you with noticeable aromas and flavors of Brettanomyces and a pale gold color that teases your palate with flavors of apple skins, then leaves a light, dry finish.
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