For our first attempt brewing this style, we utilized a sour mash in conjunction with a lightly hopped grist made up of Malted Barley, Flaked Corn, Rye Malt & Roasted Barley. After cooling, the wort was fermented with a Brewer's Yeast native to the US.
For our most recent attempt, we decided to conduct our sour ferment initially with a pure Lactobacillius strain. After the beer is soured to our liking, we will pitch a 'clean' ale strain to work on the rest of the sugars. One other major difference for this batch is the choice of fermenting vessel; while our initial batch was fermented in a normal fermenter, this batch will spend its entire pre-packaged life fermenting in a used Whiskey cask. We are extremely excited to see how this 100% barrel fermentation will affect the final product. We are also pretty pleased to have these barrels in our collection; thanks to Few Spirits & Spiteful Brewing.