A simple brew of pilsner malt, German hops, and sea salt was fermented with blood orange and grapefruit purée. After a cold lager ferment, we dryhopped the lager with Hull Melon hops and cold conditioned it for 4 weeks. This lager was packaged on our sour bottling line where it picked up brettanomyces and lactobacillus adding a light funk and a hint of acid during its 3 month bottle conditioning process.