About CULT OF THE SUN

A batch of our Blonde sour ale, fermented in stainless with Brettanomyces and Lactobacillus for a month and a half. The batch was then split into Pinot barrels and conditioned for a minimum of 8 months. We then blend the beer back into a stainless tank and add Mandaquat, Seville citrus, and Buddha’s Hand. The combination is brightly citrus with notes of bitter grapefruit, mandarin orange, and a grassy, herbal flavor, rounded by a subtle brett funk.