Collaboration Sour Ale
Brewed in collaboration with students from the Fermentation Science and Technology department at Colorado State University, this sour was an experiment with the students to determine the preferred method of pitching microbes: staggered or co-pitched. This beer was co-pitched with four different microbes, left to sour, then rested on peaches, leaving an intensely sour, slightly peachy reprieve from school.
Bitterness: 5 IBU
Malts: Pilsner, White Wheat, Antero Raw
Hops: Whole Cone Home-Grown Chinook
Glass Style: Tulip
Serving Temperature: 50-55 degrees
Food Pairings: Tangy, stinky cheeses like bleu and goat cheese with fresh fruit. Mussels and other seafood with a squirt of fresh lemon and/or drawn butter.
On Tap: Rare
Packaging: Growlers | Crowlers