Possibly Maybe Sour - Other

Dry-hopped at four pounds-per-barrel with Motueka and Lemondrop, Possibly Maybe has a brilliant tartness that pairs perfectly off the lemony-limey nature of these hops. Possibly Maybe had a mixed primary fermentation of Brettanomyces claussenii and Lactobacillus brevis in stainless for a month before being racked to red wine barrels for 26 months to condition. Racked back to stainless just prior to packaging for a hefty dry-hop, Possibly Maybe is designed to be consumed fresh but will age gracefully for many months to come.