The first bottles of our new Bel Air Sour are just starting to roll off the line, and our friends at Edible Brooklyn are just as excited as we are to crack into the dry-hopped sour within what they call our “boppin’ packaging design.” They called up our Brewmaster Garrett Oliver and Lab Manager and Microbiologist Drew Bombard for the inside scoop on the development and release of our latest brewhouse favorite.
Read along here as Garrett and Drew recount the long path to what Garrett calls his “happy juice.” Bel Air Sour is the culmination of more than two years of work and a wildly popular stint as a Brewmasters Reserve, and we’re thrilled to start sharing it with you in January. Find it near you and make a commitment to party tartly.