Acid Razz was fermented with Saach Trois and Lactobacillus. It was aged in oak barrels on raspberries with Brettanomyces for a year, then finished on fresh raspberries with a light dry-hop before packaging. Tart and juicy.
4 x 473mL Cans
$16.79
4 x 473mL cans
$14.79
$16.99
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