Project Mayhem started as a small test batch at the pub. With all the rave reviews, we had to go big! We start with white wheat and pilsen malt backbone for mashing. Lightly hop in the boil for balance. Fermentation starts as normal, but then the magic is introduced to produce the souring agent lactic acid! During this step we also infuse the finishing beer with raspberry puree, giving a nice fruit aroma to compliment the sour. Our locals call this an "intro to sours" as this is nice and light, approachable beer.