Crux Fermentation Project has been enjoying this tart twist on their newest barrel-aged blackberry sour ale lately, just look at the color on it! After months ripening in red wine barrels with a tangled blend of brettanomyces, lactobacillus, and pediococcus, they infused their wild farmhouse ale with Oregon blackberries. Dripping with juicy berry notes balanced by a funky earthiness, this creative mix of wild cultures is a sour beer lover’s delight. (7.5% ABV)
Available in bottles at the tasting room & bottle shops all over Oregon & Washington.
For more information on Crux Fermentation Project, visit: https://www.cruxfermentation.com/
To order online, visit: https://app1.restolabs.com/onlineorder/cruxfermentation#/onlineorder
Terry Bunch
