Fruited Sour Straight out of our small batch pilot system we introduce Blueberry Cobbler. We added two pounds of Blueberries per gallon of our wheat and barley base beer, which we first quickly soured in the kettle, then slowly soured with mixed lactobacillus in our seven-barrel sour tank. The crisp tartness of the secondary souring paired very well with our chosen fruit while the bready characteristic of the kettle souring  was begging for just a touch of Vietnamese cinnamon and Mexican vanilla beans to complete the effect! It's a subtle, tart complex sour which isn't dominated by any one flavor, but combines them all into a beautiful whole, just like the dessert it's named after!