Against the Grain Errogenous Rhone

Starting with a solid, but not unusual, red ale, Against The Grain threw in some acidulated malt to tang it up a bit. They then took the tang way over the edge by adding a lactobacillus starter that began metabolizing the sugars to leave lactic acid and other pleasant, tart compounds. They then added just enough hops to balance the remaining sugars, boiled the brew to kill the bacterial inoculation, and fermented with ale yeast. Post-fermentation, they added French oak spirals for aging. The result is a tangy, spicy, tannic, malty deliciousness that will make you very happy.