Sour AleWe aged our natively fermented golden sour ale with lemons and limes on oak from regional distilleries. This process results in a tart, refreshing, and explosively citrus ale with subtle whiskey barrel character. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit and a blend of yeast strains captured from Clemson University's Musser Experimental Fruit Research Farm.
- ABV: 4.5%
- Grains: Pils, Wheat
- Other: Lemons, Limes, Bourbon soaked oak staves
Mixed culture with house Lacto