Crosby's Kitchen & CocktailQuercus et Cerasus

First in a series of small-batch sour beer collaborations that Beertender Dale and Assistant Brewer Zach have planned for 2015. This American take on a Flanders Red Ale was sour mashed with Lactobacillus Brevis, and aged on Pinot Noir soaked oak-spirals; dried Bing cherries; and dried figs. It’s well-balanced and approachable, yet complex and tart enough to satisfy the sour heads. Why Latin? Because that’s the language Flemish monks would have spoken when they developed this style in the 1700s.