This beer was designed and brewed with our friends at Hen House Brewing in Santa Rosa, California. Starting as a bigger golden sour base consisting of pale 2-row, malted and flaked wheat, flaked oats, and golden naked oats. We soured the base over night with our house lactobacillus culture in one of our stainless steel fermenters. The beer was then pushed back into our kettle where milk-sugar, and a small hop charge were added. The beer was then fermented with a neutral ale yeast, and 1 lb/gallon of pineapple was added towards the end of fermentation. We then touched up the flavor with a few different tropical extracts.