Heretic Raspberry Black Currant Agony

It takes two years to brew this traditional sour ale. Like the best sour beer brewers of old, we age it in locally sourced Napa wine barrels. We use multiple strains of Brettanomyces (including one only found in our valley) and various local bacteria. This allows the beer to develop those funky flavors and sourness. We keep Agony balanced. It is never going to strip the enamel off your teeth or burn a hole in your stomach. Agony showcases our passion for traditional brewing techniques using locally grown and sourced fruits.