Created with crisp and refreshing afterthoughts in mind, we let this sour sit for 48 hours to build up maximum acidity. Afterward, we dump 700 lbs. of blackberry puree to our batch, and no, we’re not exaggerating. Some say these flavors will gently nip at your nose, but unlike this voracious crustacean, we can promise your taste buds won’t hurt one bit.
