The First Batch - Style 17 - Sour Ale

We've decided that we need to start with the style that will take the longest to ferment and develop for the optimum drinkability at the end of the two year experiment. One of our best friends bought us rare 10 year aged Hallertau hops a couple years ago, and it's about time that we used them. We're brewing a mixed lambic that we hope to flavor with fresh mulberries during the fermentation process.

There's nothing better than fresh mulberries, right off the tree. I used to sit under my grandparents mulberry tree and eat them for hours, returning to the house with my skin and clothing dyed purple from the harvest.

Today is one of the first beautiful days we've had this spring, and with the sun shining down on the newly sprouted vegetation, it's fitting that we use today to bring life to this adventure as well!! More to come as the brewing commences.