Hi,
Does anyone here know for certain what souring methods used by Crooked Stave and Hill Farmstead?
I think I've read "somewhere" that Crooked Stave add their bacterias post boil, and that Hill Farmstead blend in a sour "base beer" to achieve their subtle sourness.
Can anyone confirm this?
Does anyone here know for certain what souring methods used by Crooked Stave and Hill Farmstead?
I think I've read "somewhere" that Crooked Stave add their bacterias post boil, and that Hill Farmstead blend in a sour "base beer" to achieve their subtle sourness.
Can anyone confirm this?