The inaugural beer in this experimental series is a yeast only Sour Blonde. Not a Kettle Sour. It’s been fermented with a newly domesticated, wild foraged, non traditional yeast strain (YH-72).
IBU: 20 // ABV: 5.6%
Yeast only sour with notes of stonefruit and plum. Not soured with bacteria, this yeast (YH-82) was foraged for and domesticated. Under the proper conditions this yeast produces lactic acid, ethanol, and soft Belgian-like esters
IBU: 60 // ABV: 7.6%
Lachancea Tart India Pale Ale
Brewed with Pineapple, Vanilla Beans and Milk Sugar fermented with house Lachancea thermotolerans yeast and generously dry hopped with Mosaic and Mandarina Bavaria.
Slightly sour and salty with peach and South American Lulo fruit
Pomegranate Cranberry Sour
Fifth release in the Drifter Series - We’ve thawed our Drifter Sour yeast from cryofreeze for this deep red, fruited sour
Lachancea Tart Gose-Style Sour with Tomatillo, Cilantro, Lime & Salt.
This is our first release utilizing the new signature name, "Lachancea Tart". We're not the first brewery to brew with the yeast known as "Lachancea Thermotolerans" but we were among the first when the strain was discovered a few years ago in PA. The yeast produces a completely different taste and mouthfeel of an oak fermented sour, and don't worry - it's beyond delicious.