Taft’s Ale House will be tapping their first sour tonight at 6:00 pm in Nellie’s Tap Room. Louisa is an American Wild Sour fermented with no saccharomyces. According to brewmaster Kevin Moreland, Louisa “is completely fermented with our special house culture of Brettanomyces, Lactobacillus and Pediococcus.” The beer is then aged in American white oak casks.
This beer sounds amazing. We’re hoping to make it tonight, but have to deal with a previous commitment first.