Wild crafted: the tenor of WildCraft Cider Works drives each of its limited-release, small-batch ciders made in the recently expanded Eugene, Oregon, cidery. The Aronia Berry Sour is no different. The apple base is fermented with a rare, wild lactobacillus culture, then it is blended with fresh juice from whole pears and whole, freeze-pressed aronia berries. The blend is then barrel-fermented before bottling. The wild bacteria culture brings out a unique earthy, nutty quality, accented with vibrant and juicy berry flavors, creamy pear texture and a tangy, tart finish.