
Sometimes something terrible becomes something magical.. It was the blizzard of 2016, the brewers of Wynkoop were using their shiny new brew house to make the first batch of Saison de Seigle for the season when everything went wrong. Due to the storm and the use of city steam the team could not achieve a boil. In an attempt to salvage the beer lacto was introduced in the kettle and left over night. The following day when the wort had reached a low enough pH the steam worked and the batch continued as normal.
The resulting beer has a mouth puckering sourness with hints of bubblegum and spice from the saison yeast blend and the rye malt.
IBU: 28