Just wanted to take a quick minute to keep you up to date about whats happening in the brewhouse. We just sour kettled a Kriek that you can expect to see on tap in mid July. We used Lactobacillus in the kettle to acidify and sour the wort for almost 36 hours. After it met our desired level of sourness we boiled as usual and sent it downstairs to the cellar to finish out on 150 pounds of tart cherry puree and a belgian Farmhouse yeast.
I could not be more excited for you all to try this one! The brew staff is psyched!