Our latest version of “Con Chile” has been inspired by the flavors of southeast Asia.  We start with a traditional 50% wheat, 50% barley malt base and do a quick souring with lactobacillus. This is followed by a traditional fermentation with brewers yeast and then dosed with a generous amount of plum and a blend of Sichuan peppercorns and Sichuan chilies. The end result is the perfect blend of heat, sweet, sour, and a slight tingle on your tongue.