Brewed with 8 pounds of sea salt and 420 pounds of cranberry. The tart brew was then kettle soured for two days with lactobacillus from Fegley’s GABF two-time bronze medal winner Berliner Weiss. After the beer got to the desired acidity level, it was lightly hopped with East Kent Goldings and Willamette Hops from Washington
Available near Cambridge, Massachusetts
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