VOID transcends conventional beer taxonomy—a slushy-style sour that channels dark magic into liquid form. A symphony of black fruits—cherry, blackberry, blackcurrant, boysenberry, and black passionfruit—are juiced and integrated during conditioning, layering tart complexity throughout. The foundation rests on a roasty malt base fortified with rye, black, and carafe malts, creating an almost light-absorbing darkness. Fermented with cherry skins, mixed lactobacillus cultures, and European ale yeast, this collaboration yields something altogether decadent: black, pulpy, viscous, and unapologetically over the top. A masterwork in controlled fermentation and fruit integration.
