Primarily fermented with our mixed culture of wild yeast, each batch of Petite Sour undergoes a secondary fermentation in large oak foeders with a generous amount of whole fruit. With multiple releases throughout the seasons, we concentrate on sourcing fresh fruit from some of our favorite growing regions for this sessionable sour beer. Showcasing the fruit-derived characteristics, Petite Sour is the perfect sour beer for all seasons and occassions. Look for year-round batches fermented with whole fruit, including raspberries and blurberries from Washington; a Rosè version aged on the second use fruit skins for an effervescent, champagne type character, and our newest edition with local Colorado peaches.