A unique blend of a handful of different oak barrels that have all been aging for different amounts of time and with different yeasts/bacteria. This blend includes our Pomegranate Belgian-Style Wit aged on Brettanomyces, Lactobacillus and Pediococcus along with an early version of our session IPA aged on Brettanomyces, just to name a couple. This sour ale has a pleasant nose of dark stone fruit. The sweet and sour aroma may not prepare you for the tart twinge in the back of your jaw as you take
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Specialty Fruit Beer5.2% ABV15 IBU
Ornery Beer CompanyFairfax, VA
Berliner Weisse3.8% ABV
Right Proper Brewing CompanyWashington D.C.
Zesty, Floral, Tart. This tart wheat ale is fermented with lactobacillus and finished with our house mixed-culture of wild yeasts. Bitterness, alcohol and residual sugar are very low allowing the late-boil addition of elderflowers and fresh grapefruit peel, and dry-hopping with Hallertau Blanc to shine through. The recipe was written to mimic some of the floral and citrus character of a brut Champagne.
Fruit Beer3.2% ABV9 IBU
Stieglbrauerei Zu Salzburg Gmbh (Stiegl)Salzburg, Austria
Real fruit juice gives this radler a distinct tart aroma and natural cloudiness.