A deliciously fruity sour beer from Beavertown's Tempus Project, brewed with Brettanomyces lambicus and Belgian yeast strains, then left to age on Russet apple pomace for 20 months. The result is... Well, is very tasty, with loads of apples notes throughout.
Green apples, red apples, oranges (not apples) and a hint of hay.
