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  1. C

    Souring methods used by Crooked Stave and Hill Farmstead?

    Hi, Does anyone here know for certain what souring methods used by Crooked Stave and Hill Farmstead? I think I've read "somewhere" that Crooked Stave add their bacterias post boil, and that Hill Farmstead blend in a sour "base beer" to achieve their subtle sourness. Can anyone confirm this?
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