Carolina Bauernhaus Ales
We aged our natively fermented golden sour ale with lemons and limes on oak from regional distilleries. This process results in a tart, refreshing, and explosively citrus ale with subtle whiskey barrel character. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit and a blend of yeast strains captured from Clemson University's Musser Experimental Fruit Research Farm.
Light white meat; foods driven by herbs and spices; duck and pork dishes with sweet components; pickled dishes; salads with fruity dressings; fruity desserts.