Sitting happily between a stout and a brown ale, Awildan’s Pub Ale is inspired by the beers of yester year that were a blend of freshly brewed ale, and older, conditioned ale that would have a touch of sourness from naturally occurring lactobacillus. To achieve the famous Guinness “twang”, the Awildan Pub Ale took about 3% of the wort and fermented it with Sourvisiae yeast, then blended that back in with the base beer. The result is a well balanced brew that constantly invites the next sip.