Barrel Aged Blended Golden Sour with Scottish Blackcurrants.
Brewed in collaboration with friends at Fierce Beer, they produced this mixed culture blackcurrant sour from a blend of their beers. They used 50% golden sour beer aged in tank for six months brewed at Holy Goat, along with 50% rye sour aged in barrels for over two years brewed at Fierce Beer. They then refermented this blended base beer with 240g/l of freshly harvested blackcurrants grown within 40 miles of the brewery, followed by dry-hopping with Bramling Cross.
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