
Originally brewed in collaboration with the homies at Revival Brewcade, they made a hazy, heavily hopped wort that was kettle-soured with pure lactobacillus for 48 hours. They then put 300 kg of raspberries (and even more hops) into the kettle. A little lactose adds body and sweetness to balance this intensely sour creation. Sweet, sour, fruity, and beautiful. Crafted in Calgary, AB
Sipstr is a beer log for people who actually drink the stuff. Scan a label, earn XP, and join Tap Rooms.