Devil To Pay is a Whiskey Sour-inspired Farmhouse Ale. Sailors once added fruit juice to whiskey and rum casks to prevent scurvy on long voyages. This practice is one of the debated origins of the cocktail. This light farmhouse ale was brewed with lemon peel and sea salt then aged in Bourbon barrels for eight months. “Devil to Pay” is nautical slang for the task of sealing the longest seam on the ship with hot tar.

Light aromas of whiskey blend with light sour citrus flavours. This cocktail-inspired ale was brewed with lemon peel for a light sour citrus zip. Aged eight months in bourbon barrels for a tame whiskey aroma and flavour. A touch of sea salt adds a roundness to the mouthfeel, to emulate the frothiness of the classic drink.