Crux Fermentation Project Freakcake Sour Brown

We’ve taught an old brown new tricks. The brunette hue is derived from roasted Belgian aromatic malts, and fruity esters are augmented by lemon and orange zest. For a further twist, Brettanomyces induced secondary fermentation flecked with sour cherries, raisins, cranberries, and figs for a mildly acidic ale. Enjoy this gift now, or for even freakier, age it somewhere dark for the ultimate re-gift.