Our “Reinheitsgewhat!?” series of sour ales is our equivalent to the ubiquitous “kettle sour”. We don’t sour these beers in the kettle, rather, we use a type of wild-isolated yeast called Lachancea to quickly ferment and produce lactic acid in 2-3 weeks. Much quicker than mixed-fermentation souring, but definitely less complex. Still, it makes a great beer, especially as a base for fruiting and spicing.

Reinheitsgewhat!? Rose is mashed with Haus Malts pale and wheat malt, boiled with just a smidge of hops, and quick-sour fermented. Then we add a generous amount of raspberry puree, and after that refermentation, we “dry herb” it with hibiscus in the packaging tank. It’s a really great “entry-level” sour beer, or everyday drinker, if you will.

Flavor Profile: Moderate on the sourness spectrum. Very light malt, fresh raspberry, hibiscus, almost no bitterness. Crisp finish.