This slightly sour Wild Little Thing has just the right smack of tartness for serious refreshment, while guava, hibiscus and strawberry lend fruity-sweet depth and a bright pop of color.
Most sours are brewed the traditional way, with wooden barrels and lots of time. But Wild Little Thing is made using a technique called accelerated “kettle souring.” First, we make wort (unfermented beer) without any hops. Then we boil it, cool it and add lactobacillus, the same friendly bacteria you know from yogurt or sauerkraut. Lactobacillus turns sugar into lactic acid. Voila! Now we’re sour. We blend this special wort (roughly 10%) back into Wild Little Thing’s total wort to achieve its tartness.
In 1979, Ken Grossman and Paul Camusi built a brewery from dairy tanks, a soft-drink bottler, and equipment salvaged from defunct breweries. Named for Grossman’s favorite hiking grounds, Sierra Nevada has expanded to include not only award-winning ales and lagers, but also the elegant Sierra Nevada Taproom and Restaurant.