Black Currants are a longtime favorite of Stone Brewing co-founder Steve Wagner and are very traditional in European sours. We’ve loved working with blackberries ourselves in the past and knew they’d be perfect for a Stone Mission Warehouse Sour series beer. The first two beers in this series were amazing, so we really wanted to continue to raise the bar as much as we could. Hence, some really intense flavors abound in this beer.
For this creation we used our semi-traditional sour base beer made with aged hops and unmalted grains. The beer was combined with Titania Black Currants, Black Diamond Blackberries and Marionberry Blackberries, then barrel-aged with Lactobacillus acid-forming bacteria and Brettanomyces claussenii yeast for 15 months.
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