The Sour Workshop series utilizes various techniques and blends to produce unique and delicious sour beers—some of which are rooted in honored tradition, while others creatively venture into new territories. Our first release in this program is a kettle-soured ale brewed with citrus peel and dry-hopped with Amarillo and Azacca. The result is refreshingly tart, with notes of tangerine and papaya—creating a dangerously drinkable, thirst-quenching ale.