South Plains Funkyland-harry-hophead

In February 2019 you made the first batch of this beer in a 2000 liter fermenter. They take a very bitter flavor, 60 ibu and ferment on Belgian yeast. Then add the house Brettanomyces culture and stop fermentation. At the end, the beer is hopped dry to get a citrusy bouquet. Each bottle is marked with the batch number shortly before the expiry date. Like most progressive beers, many people love it, some find it strange and some hate it.