Our foray into the world of sours began when Sandy discovered she like them very much.

We create our sours in the most organic way we know, doing a true sour mash by mashing the grains, and then adding a bit of crushed grain after the mash to inoculate the wort (sugar water), and then letting the inoculated mash sit for 3 to 5 days. Sour mashes are always a wonderful experiment in biology and chemistry, and will test your resolve for drinking what you make with their powerful and complex aromas, not to mention the visual entertainment of watching something that looks like a cross between mold and a spiders egg sack grow on top of your beer. But, oooohhhhh, that marvelous flavor when all is said and done!
We currently are brewing the following sour beers...