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Brewed in collaboration with the homies at Revival Brewcade, we made a hazy, heavily hopped wort that was kettle-soured with pure lactobacillus for 48 hours. We then put 300 kg of raspberries (and even more hops) into the kettle. A little lactose add body and sweetness to balance this intensely sour creation. Sweet, sour, fruity, and beautiful.
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