Viskey Sour starts off life as Big Tart, but when fermentation is complete the beer is transferred into freshly emptied bourbon barrels where it is aged for 2-months. What emerges is a beer with a hint of bourbon on the nose and the palate with a sharp acidity… a lot like a whiskey sour.
Style: Barrel-aged Berliner Weiss
OG: 1.060 SG / 14.7 Plato
FG: 1.008 SG / 2.0 Plato