For this release of its Fierce by Nature series, Fierce Beer took a golden ale then soured and fermented it. It was rested in a duo of French red wine and second fill bourbon barrels, along with a good helping of apricots and cherries. Voilà, Wild Stone Fruit Sour was born!
Lots of tart cherries at the fore, with dry red grape skin, apricot sweetness and tangy rhubarb.
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