Welcome to our Fruit Tramp Kettle Sour Series. Brave, adventurous and refreshing. For this beautifully colorful beer we use lactobacillus in the kettle and allow the beer to sit for 2 days, creating a pleasant tart flavor from the lactic acid that results from this stage. During fermentation we then add 168 lbs of raspberry and boysenberry puree. The result of all this mad science is a brilliant pink color with a tart fruitiness and dry finish. Let’s see where she goes next!