We continue our tasting with Michael Tonsmeire, the Mad Fermentationist from Washington D.C. This week, all the beers are fermented with Brettanomyces.
Andrew Tischler
Tim Henson
Janell Rhiannon
American Academy of Neurology
UPROXX
Portland Timbers
Adan Hassan
Corey Kupfer
Reeg Du
Yasarim El
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