While we were in Breckenridge last week, we were introduced to sour beers, which are as tart and interesting as they sound. Interestingly enough, Brettanomyces is used to make one of the beers - as many people know, "Brett" is a non-no when it comes to wine. While not to my taste, it was very cool to see that people continue to push the envelope. For more, head over to The Fermentary.
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