Beaver Open Fermented Wild
Unlike conventional beer where yeast is added for fermentation, this slightly tart brew is fermented in open vats using the wild yeast that passes through Beaver Falls. Our current location was historically a pastry shop and rumor has it the yeast from that busbiness still resides here in the old floor rafters. It adds adds a tart pie attribute which is indescribable.
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.