Mixed-Culture Golden Sour Beer 

This beer was fermented with a complex blend of microbes including six strains of Brettanomyces chosen for their intense fruit and funk characteristics.  The base was split between two fermenters, one being hopped in the kettle with aged Scottish hops, the other being completely unhopped. The aged hop beer produced intense fruit and funk characteristics with a subtle acidity, whilst the unhopped version was stone-fruit/citrus forward with a fuller acid profile. The blended result was packaged without any additional hops or fruit in order to showcase this mixed culture.