The experiment begins… We are out to find the perfect balance of hops and tart acidity. Woodshop Series #8 is the first in our palate bending strive for perfection. Dry-hopping a kettle sour with a saison yeast isn’t easy, but we think these Palisade hops are fit for the challenge. Earthy saison yeast, tart lactic acid from the kettle souring process combined with the fruity and earthy Palisade hops makes for a complex, yet easy drinking sour.

Malts:Two Row, Flaked Oats, White Wheat, Acidulated, Munich
Yeast:French Saison, Lactobacillus