(Previously called Malefactor and before that Gilgamesh) Developed as a stronger version of a Flanders-style Red Ale, Crimson is our only sour aged in bourbon barrels that have been previously used to age beer at least once. This creates petite notes of bourbon character, and darker, charred wood character. Crimson also undergoes a turbid mash, with a portion of flaked maize being boiled with the rest of the malt bill, including Vienna and caramel malts. A different cocktail of microorganisms are involved in fermentation, which creates sour notes, and hints of cherry pie. Crimson is aged for up to 8 months or more before packaging.
