Stave Series no. 18: San Francisco Sour

  • February 21, 2017
  • by Tim Mullins

For this Stave Series edition we developed a unique San Franciscan take on the Belgian Oude Bruin style. We brewed with traditionally aged Chinook hops and Belgian specialty malts. Then we aged it in American oak barrels and soured with Lactobacillus sanfranciscensis, used to make San Francisco sourdough bread.