Bayou Teche Biere (Arnauldville, LA) releases the first to three sours on January 31st at their five year anniversary party.
Bayou Teche Persimmon Sour starts as a berliner weisse. The brewery used Lactobacillus to sour French pilsner malt, then added persimmon (an edible fruit) and finally re-fermenting the beer with French ale yeast for a cajun spin.
Brewery founder Karlos Knott jokingly calls it a Bayouliner-weisse.
Limited draft and 22oz bottles of Bayou Teche Persimmon Sour will be available at the party.