Ever tried a sour or wild beer? Not all sour beers are created the same, nor are they all technically "sour" in taste as one might assume. Please join us on Friday, December 13th for a private symposium collaboration that will take participants to the Microbiology Labs of OSU and back to the Hickory Room at WRB to learn all about these funky, wild brews!
The class begins with transportation from WRB to an immersive, hands-on, laboratory experience at The Ohio State University, where participants will dive into the barrel by focusing on the microbes and science that make sour beer so complex and delicious. Next, participants will be transported back to WRB for a taco bar lunch, as well as an open forum and in-depth discussion on sour styles, their origins and the methods by which they are produced. Following this, guests will be guided through a tasting with a number of beers from WRB's sour, oak barrel-aged collection! We will conclude the class with a tour of the brewery, including WRB's ever expanding sour program: The Mangrove.
Tickets for this special WRB + OSU collaboration are all-inclusive at $75/per person. Spots are very limited, secure yours today!
