Sour Project

So, stage two of the sour project is under way. Our first sour, a Pale Sour (there is a bit of discussion on whether it is a Lambic style or a Gueuze) has funked in our 220 litre barrel for 8 months and has now been racked back to all the projects contributors to do whatever they wish with. I know a fair few are putting a portion on various fruit for a few more months.

The Sour Barrel has now been filled with a second lot of wort aimed at a Flanders Red style and will age/funk over winter with this hoping to be ready in about a year.

Thanks to MRBC members who contributed and special thanks to Aaron, Sour Master and Barrel Keeper, may his sourness become legendary throughout the land.