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Yazoo Sour Project January update

Linus and I had brewed a 10bbl batch of Flanders Red based on one of my recipes. The beer is being aged in 2007 Cabernet Sauvignon barrels and fermented with a custom microbe blend based on the blend I’ve had a lot of success with at home. It was pretty cool to see that blend built up as a 10bbl pitch from the lab. Release date is still very much “TBA”, but it could be around December 2013.

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