About 3 years ago NOLA brewing traveled through Houston and we brewed a dark sour with them. We fermented it with Sacc, Brett, Lacto and Pedio, and then racked it away in ex- Burial in Space barrels for over 24 months. We hand-bottled it at the end of last year and allowed it to bottle condition and mature. The goal of the project was to create a beer that tastes similar to a chocolate covered piece of fruit (without adding any fruit). The beer has a subtly sweet acidity that we think embodies that goal perfectly. It’s jet-black, light on the palate, and extremely drinkable. It is highly carbonated, so we recommend chilling in the refrigerator for at least 24 hours prior to opening.