The sour base is the standard lager. after fermentation has started we inoculate the batch with lactobacillus bacteria (used to make yogurt). the bacteria gives many complexed flavors to this beer. For the first taste it is some what sour. After you become acclimated to the sour you start to get hints of dill and garlic, sweet bread, pineapple,  and finishing with green apple.

This one weighs in at
5.2%






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