At 4 p.m., Black Project, at 1290 South Broadway, will release the latest variant in its Shadow Factory super-fruited sour-beer series made with with 100 percent wild-caught microbes. "We start with a special all-wheat base designed for high levels of fruiting," Black Project explains. "The beer is then fermented in a solera using a mix of coolship-caught microbes and house-foraged wild strains. After the beer finishes fermentation, we add pounds of boysenberry and blood orange into our stainless-steel tank to re-ferment." All of the Shadow Factory beers are made with more than three pounds of fruit per gallon of beer, which adds tartness as well as additional alcohol.