Everything we stand for, revolves around the prioritization of curiosity. Whether swapping out hops for yarrow to bitter a beer, spontaneously fermenting wort with wild flowers, or oak fermenting a pale ale - this can all happen at home. We want to share our experiences, processes, and recipes for those looking for a path less traveled, to try.

GRIST:

• Belgian Pils - 7# (76%)

• Malted White Wheat Malt - 1.5# (21%)

• Acid Malt - 2.4 Ounces (2%)

 Notes: Grist for our spontaneous sours is very simple. Pilsner base malt with around 20% of malted wheat (oats or spelt will do also). The