Sour beers are appearing more and more on beer menus and in tap rooms as American craft brewers interpret this wide ranging beer style. For our version, we decided to keep to a more American slant, and started by brewing a rich Brown Ale with a hint of cherry wood smoked barley. After fermentaion began to slow, we introduced a lactobacillus culture to begin souring the brew. After three weeks, we were satisfied we had achieved a great balance of flavors. This is by no means a traditional Old Bruin. We wanted there to be a nice complexity shared between sweet(malty) and sour. Normally these types of beers are extensively barrel aged and combined with older batches to achieve a master blend. A portion of this batch will go into Oak barrels and age until next year. For now, we wanted to share Endurer as a young, unaged sour to give the consumer a greater understanding of it's evolution, and share in it's long history.Flavor Profile: Deep, dark tart cherry, rich caramel and chocoalte, and a faintness of smoke.