The Sour House, as the name suggests, is a brand of sour beer placing emphasis on acidity and zest, and Mr Carman said the variant undergoes a distinctive brewing process.

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"The brew is soured with Greek yoghurt prior to the fermentation process, with the yoghurt made in-house using Little Big Dairy milk from Dubbo," he said.

"Lactic acid is then produced during fermentation which, along with the fruity Nelson Sauvin hops from New Zealand, gives the brew a mildly sour taste that pairs well with a warm summer's day and a nice meal."

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The Sour House was released at Dogwood last month, and is currently on tap at The Victoria Bathurst.

A single-keg cherry saison [seasonal pale ale] was also released at Dogwood last week for limited release as part of the venue's guest tap rotation.

Mr Carman is also a regular at the Bathurst Lions Farmers' Market each month, where audiences have already responded warmly to his output.

"We're kegging the third batch of the pilsner [the debut beer] this week and have made about 5000 litres in five months," he said.

"A big part of why we're doing this is to produce a product that Bathurst can call their own, and the response from publicans and consumers so far has been fantastic."

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Mr Carman said the next beer from Cosmo will continue down the sour route, but with the incorporation of a fruitier touch.

"We're thinking of incorporating local nectarines into our next sour, as fruits generally pair well with the acidity of the beer," he said.

"Depending on supply, we hope to have the nectarine sour ready by March, and we also have plenty of foraging excursions in the works to source other varieties of fruit for brewing."

For more information, visit the Cosmo Brewing Facebook page.