Crosby's Kitchen & CocktailMae West Huckleberry Sour

Sour from lactobacillus (bacteria that creates lactic acid) 150 pound of fresh Montana huckleberries = 5 pounds/keg!!! Very low bitterness, absent hop flavor/aroma This is an American-style Sour Ale with many layers of complexity. It is brewed with 2-row malt and a hint of honey malt. The two largest characteristics is that of the acidity from the bacteria lactobacillus which creates lactic acid giving this beer a sour profile, and the tart yet flavorful huckleberries. The bitterness, hop flavor and aroma are very low to absent. Overall, a refreshing, sour, ale with big huckleberry flavor…not too sweet. Brewed as a collaboration brew with Denver Beer Company.