Overdue for a Brew: Sour and Wild Ales
While the vast majority of beer styles are fermented with conventional ale or lager yeast strains, some of the most prestigious beers in the world turn to alternative yeasts and bacteria to create funky, complex, and often sour flavor profiles. While they can take some getting used to, these beers will reward the curious palate. Join us as Certified Cicerone David Nilsen talks about the unique fermentation processes that make these styles distinctive and walks attendees through a tasting of excellent examples.

Wednesday, August 28th, 6:30pm - 8pm

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