The prohibition interdicted any kind of drinking, so we kept doing it anyway in speakeasies, hidden tiny bars where brews were abound and spirits were plenty. Only lady liquors were hard to swallow without a sweeter kick, and sugar was notoriously hard to provide.
She did a weekly run, every time a different lemonade factory, sneaking out as many syrups and sugar cubes as she could carry. To speakeasies, she was the robinhood of sugar, to the lemonaders, she was Sourbabe.

Our first sour is a kettle soured farmhouse ale, fermented with WLP644 and soured with Lactobacillus Helveticus.

Brewed in Bucharest @ our friends - Oriel Beer.