• Hazy-Red in Color
  • 3,5% Alcohol Volume
  • No Hops
  • Progressive sour ale fermented on Red Currants
  • Serving: Very cold, 3-5° C,  served in a snifter glass



In 2017 created a new label called Funkyland Fermentationists for the production of Sour Beers. The logo, created by  Nils Sändström is two not particularly beautiful hipsters dancing. This is our fourth sour beer after. The fresh wort is soured with a house blend of Lactobacillus (very good for the digestive system) until the pH reaches 3,7. Then we do a 100% Brettanomyces fermentation, producing flavors of sour lemon, sour pineapple, leather and farmhouse funk. As the Brett ferments the sugars, it creates a pellicle between the wort oxygen interface. Fermentation is finished on Red Currants with the sour ale crates a complex sour flavor.

In 5 years we have produced many batches of this beer, varied in size of 900, 1200 or 2500 liter fermentor each bottle is labeled with the batch # near the expiration date. Our sour beers have become extremely popular.




Finding it

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