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OG 1.048 / ​IBU 16 / ABV 5.3   
Not to be left behind, our brewery staff took on the tricky new style referred to as a kettle sour: a batch of wort allowed to sour in the boil kettle for a number of days, then boiled, cooled, and fermented as usual. Paying homage to the classic cherry, or kriek, lambic…