Sour Ales have started growing in popularity throughout North America over the past decade. This beer was produced using a technique called “kettle souring” which is simply lowering the pH of the wort and adding a lactobacillus culture to give this a pleasant tartness. This would be a perfect base beer to compliment the beautiful tart and sweet flavours of haskap berries from Oliver Farms, Vineyard and Haskap Orchard in Meaford, Ontario.