“My continuous favorite, since its release, has been the Half of Ten (sour ale). The borderline insane commitment of time to create this beer, as well as the complexity and creativity all continue to impress my taste buds and boggle my mind. Half of Ten began its life as a Belgian Golden Ale as the base beer, and then began the aging process inside of vintage Chardonnay oak barrels, where it would stay for the next FOUR YEARS. Sandi created this sour beer using mixed fermentation, which means multiple yeasts and bacteria working together to create a really funky brew. She used two different types of souring bacterias, Lactobacillus and Pediococcus, as well as a wild yeast called Brettanomyces. She then added five different varieties of fruit in honor of the brewery being open for 5 years of business. Amazing and delicious.” – Charlie Poehls
See our full tap list here.