Doing nothing but drinking beer is a surefire way to earn a bachelor's degree, but did you know it can also nab you a master's? Just ask the smartypants behind new Highland taproom Crooked Stave Artisan Beer Project, who wrote his thesis on the biochemistry behind yeast fermentation (for real -- peep that scholarship here!). An intimate wood bar pours three taps and oodles more barrel-aged beers, all of which are made with wild yeast Brettanomyces, described as "historically complicated", just like any relationship where one or both parties drinks a ton of beer made with Brettanomyces. They'll be tapping new sours all the time, but starting tomorrow, get your hands on: Wild Wild Brett Indigo: The Indigo's part of a suds series named for shades of the color wheel, meant to help introduce newbs to these crazy, yeast-enhanced brews. Aged in French oak wine barrels, it's imbued with an "underlying blueberry characteristic". Surette Reserva: This Summer-appropriate saison has a flavor more similar to a lambic, with a "hop character" and "underlying bitterness" unmatched since that American gymnast's face after she failed to win gold. Petite Sour: Perfect for fans of the sour German wheat Berliner Weisse (gotta respect the insanely niche marketing!), this refreshing pour's got a "citrus tartness", just like people who paid for a grad school that didn't just involve drinking beer, and clearly bought a lemon.