Another unique blend
Wild feemented sour has a mix of two ale yeaasts in adddition to wild bacteria from shiraz barrels, which adda more depth and flavour than a typical kettle sour, 170g of aricots per litre where added before barrel aginfg for 7 months. Light beer in which ripe Brettanomyces characters mix with apricot and a light spice shine.
Brewed in South Melbourne, VIC.
Format: 355ml can