Description
This unique pastry sour combines the tangy tropical mango-like flavor of the persimmon with just the right amount of sweet cinnamon for a flavor you won’t find anywhere else.
We took a ton of persimmons, that we hand-picked in North Park, San Diego… almost 2 pounds per gallon and rested them on our barrel-aged golden base for 3 months. We then added just the right amount of Saigon Cinnamon to accentuate the honey-like sweetness of the Fuyu Persimmon.
We are tapping a keg of PerCinnamon this Friday, so come out and taste the freshness of aged-beer.
