3/4/2017 -- Source Series Opuntia bottle release
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We are releasing a sour rye saison aged on local prickly pears
On Saturday March 3rd we are releasing this year's batch of our native fermented rye saison brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and pilsner malt. The souring bacteria used in the beer is a strain of lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France, SC. The beer was aged for 6 months in Cabernet barrels on the same opuntia fruit.Bottles will be available in the taproom at noon & we'll also have a keg on draft for you to try.
Event listing posted on February 22, 2017 6:31PM