(Previously called Malefactor and before that Gilgamesh)
Developed as a stronger version of a Flanders-style Red Ale, Crimson is
our only sour aged in bourbon barrels that have been previously used to
age beer at least once. This creates petite notes of bourbon character,
and darker, charred wood character. Crimson also undergoes a turbid
mash, with a portion of flaked maize being boiled with the rest of the
malt bill, including Vienna and caramel malts. A different cocktail of
microorganisms are involved in fermentation, which creates sour notes,
and hints of cherry pie. Crimson is aged for up to 8 months or more
before packaging.