For our sour beers, first we brew barley, hops, and water, and add yeast to ferment. Then we filter and transfer the liquid into barrels. Here, our 24-year-old house culture transforms the golden, toasty lager into a tart and fruity sour beer. Lactobacillus bacteria convert sugars into lactic acid, while Brettanomyces wild yeasts produce a wide range of funky flavors. Once that’s ready, I blend barrels to hit volume and quality specification and create a base. Then, art melds with science as I use this base as a canvas, adding fruits, flowers, tea, herbs, and spices; blending in other beers; or aging in different spirit barrels. The possibilities are endless.…