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A throwback to Storm’s first ever sour brewed over 25 years ago, this spontaneously fermented lambic has been aged 3 years and is packed full with tart cherries.
What makes their sour beer special? They opened their doors in 1994 and have had a small barrel program since 1996.
They use their own unique house strains of lactobacillus and brettanomyces in every sour they produce.
29 in stock