We feel we might have outdone ourselves on this kettle sour. Ruby Chard is as tasty as she is beautiful. Soured for 3 days with lactobacillus, then topped off with a heavy dose fresh raspberries and beets (don’t be afraid, the beets are only used for color). Ruby Chard is a tart and crisp as a late summer evening. 

4.73% ABV; 16 IBU  $3 5oz Taster; $6 13oz Pint; $16 64oz Growler
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