Untappd user @Bryan H. echoes what so many other craft fans have been saying for years:

“I wish I could get these [Soquel Fermentation] Project brews more often!” 

Hey, we want more too! Every Soquel Fermentation Project brew is crafted with precision that takes a year or longer. Nestled in California’s Santa Cruz mountains, the brewery sources their ingredients locally for flavors that capture the nature surrounding them.

Just look at today’s Golden Sour #11. To make this bright maroon Barrel-Aged Fruited Sour, the brewers start with a blend of beers aged 1 and 3 years in neutral oak barrels. Then, they condition the brew on blueberries and red currants. The result is a quencher that dances between tart and natural berry sweetness, and finishes with a mild earthy funk. 

Now’s the time to stock up, because the Soquel crew’s dedication to their craft also means that they only brew in tiny batches (they also don’t have a taproom). Normally, only Northern California craft fans even get a shot at a taste!