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Off Color Brewing has been fermenting weird, wonderful beer in Chicago since 2013 — wild yeasts caught from the air, aged in Italian Barolo foedres, blended with the kind of patience most breweries don't have. They also have opinions. Specifically: calling wild beer "sour" collapses a production method into a flavor profile, and that's sloppy. This tee says so, in the spirit of the #themoreyouknow PSA.