Halcyon Echo Chamber

Dry-hopped Sour. Dry-hopped sours are a relative newcomer in modern brewing. The late-addition hopping contributes the citrus fruit aromas, which naturally are complemented by the refreshing acidity of a sour. Echo Chamber is aged in red wine barrels for 3-6 months, then blended and dry hopped with Idaho 7 and cryo ekuanot varieties. Echo Chamber pours a hazy straw gold with a bit of foam. The aroma moves into citrus with faint grassy hay notes in the background. The beer is very tart to begin then gradually softens to balanced acidity. Fruity tang throughout adds to the refreshing nature of the beer. Echo Chamber finishes dry with a little bit of barrel tannin rounding out the finish.