Volumes Of Funk: Funk #5

Описание

Marinating in barrels since March of 2012... Seriously, what were you doing in 03/12?? This time took our ALTeration but placed it into French Oak Red Wine barrels with a fancy Brettanomyces strain and Lactobacillus. We purposely left out the other well known souring bacteria, Pediococcus, in an effort to really showcase the difference in lactic acid and acetic acid. This beer has many, many layers of wild yeast ranging from pleasant earthy funk to wild barnyard excitement, all finished with a cleansing level of acidity.