The winning streak continues with the two new, far more plentiful beers.

“It’s getting to the point where our brewery — it’ll be 8 now — it gets tougher and tougher to really knock people out with something,” Buttera said. “It’s a fight to try to stay relevant even though you’re making great stuff. You really gotta crank one out of the park to get noticed, and hopefully that’s what we’re doing with this stuff.”

Infectious Groove

Buttera and his team have already left their mark on the Wisconsin sour beer landscape with previous releases, but Infectious Groove represents a huge leap: it’s the first year-round six-pack sour beer.

To make that possible, O’so used a relatively new technique called kettle souring, a far faster and cheaper way of making sour beer.

Most traditional sours pick up the bacteria and wild yeasts that give them their trademark acidic tartness or funk through aging in wooden barrels. These are the lambics, gueuzes and Flanders reds you find hailing from Belgium, New Glarus and Madison’s own Funk Factory Geuzeria. When properly made, these beers host a party of microorganisms that give them world-renowned depth and complexity.