Influenced by traditionally soured ales, Sour Dutchman takes advantage of a fast acting lactobacillus blend to sour the wort in a few days, right in your brew kettle. This rapid souring has many benefits - first, a quick souring time, and since this technique is utilized before the main wort boil, no bacteria remains in your finished beer to possibly infect other batches. The result? A complexly sour red ale with flavors of dark fruit, figs and an underlying deliciously tart note. Because Sour Dutchman is soured in the kettle, it will mature very quickly into an extravagantly tasty, deep ruby colored masterpiece.