King Dragon - Sour Farmhouse Ale with Fermented Ume Saccharum, Umeboshi Salt, Red Shiso (500mL, 6.5%)

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King Dragon returns in 2024. This is our premier Sour. 

A concept that has been evolving since 2017 when we first started making beer together. Batch 2 utilizes 3 different fermentation techniques - fermented saccharum (sugar), lacto-fermentation (salt) and of course alcoholic fermentation. This Beer is absolutely wild. 

We created a fermented fruit syrup that uses local Japanese Ume plums harvested and gifted to us by our dear friends Paul & Kristin. We have been using fermented fruit syrups in beers like Equinoccio, Rosy Cheeks and in our Mock Tale program. The tart and sweet flavor is amplified from the 6 month long saccharum fermentation. You get absolute stone fruit character in this beer. 

At the end of fermentation we added salt brine that was separated from our Umeboshi that we made back in 2022 from the same source of ume. Umeboshi is a salted pickled plum that undergoes facto-fermentation and later sun dried to complete the preservation. They are a Japanese specialty. 

Finally we condition this beer on Red Shiso to balance out the acidity and impart flavors of vibrant candied mint, light citrus and some herbs. 

Malt: Admiral Malting Gallagher’s Best, Rahr Malted Oats, Great Western White Wheat, Admiral Chit

Hops: Warrior, Nelson Sauvin

Adjuncts: Fermented Ume Syrup, Salt from Umeboshi, Red Shiso

Yeast: Philly Sour