We 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.
Our Farmhouse Rye IPA contains generous amounts of West coast hops, Regionally malted barley, and locally grown; regionally malted heirloom rye malt. The delicate balance between spicy rye and bold American hops of this hazy gold beer will delight your tastebuds.