Our Wild Sour Series beers are indigenously fermented utilizing the natural microflora of Central Illinois to produce some of the most unique and exciting flavors in the market. Though we embrace the wild nature of our sour beers, Plum Sour Stout held in warm storage is not a true representation of our expectations for the brand. Fortunately, we are confident this was a limited occurrence due to the nature of plum fruit in particular to apparently stall in its ability to be fermented, and thus, this does not affect any of our other hugely popular Wild Sour brands.
We are deeply sorry for the inconvenience this caused and truly appreciated your patience and understanding as we continue to grow, evolve and improve as a brewery.
If you have purchased Plum Sour Stout cans and have them in your possession, we encourage you to return it to the point of purchase for a full refund. If you see this brand for sale at a retail account or elsewhere, please advise them of this recall, and we would appreciate if you could let us know as well so we can ensure this product is pulled.
Additional questions, comments, or concerns can be directed to us via email at ‘Brewery@DESTIHL.com’.
We received information that a batch of Wild Sour Series - Plum Sour Stout cans were experiencing secondary fermentation in elevated temperatures in direct sunlight or other warm storage. Although cans in our warm storage quality control did not exhibit issues, we nevertheless conducted additional quality control tests at the brewery using exaggerated high temperatures (at 90+ degrees), which showed that this brand could be susceptible to secondary fermentation (wild yeast continuing to break down the sugars from the fruit) over extended periods of warm storage. We concluded that in the interest of ensuring that DESTHIL brands represent the highest quality, we are not comfortable with what may occur with this brand in cans moving forward.
Thus, we voluntarily made the decision to discontinue and recall all cans of Plum Sour Stout from all markets on March 10, 2017.