Not long ago, we wrote about our efforts to refine our recipes as we work toward opening the brewery. One recipe we want to get nailed is a kettle sour that we can dose with a variety of fruit, using whatever is in season. Early returns suggest we're heading in the right direction. Our most recent sour is based on one of Alex' saison recipes and fermented on black cherries. We wanted to get some feedback, so it was entered into the 22nd annual Shamrock Open competition hosted