A mixed-culture golden sour beer, fermented with a complex blend of microbes including six strains of Brettanomyces chosen for their intense fruit and funk characteristics.
This beer was split between two fermenters, one part being hopped in the kettle with aged Scottish hops grown by the James Hutton Institute just outside of Dundee. The remainder was completely unhopped. The aged hop beer produced intense fruit and funk characteristics with a very subtle acidity, whilst the unhopped version was much more stone-fruit forward with a fuller acid profile.
The blended result was packaged without any additional hops or fruit in order to showcase this mixed culture.