A traditional Kettle Sour, using Lactobacillus blend as a wort souring agent, then lightly hopped during fermentation.
Real Raspberry puree and Lime Zest were added to the final stage of fermentation to provide nice balanced fruit flavours with a noticeable tart acidic finish.
4.4% alc./vol. | 7 IBU | Sour
| Varietal | |
|---|---|
| Size | |
| Style |
A traditional Kettle Sour, using Lactobacillus blend as a wort souring agent, then lightly hopped during fermentation.
Real Raspberry puree and Lime Zest were added to the final stage of fermentation to provide nice balanced fruit flavours with a noticeable tart acidic finish.
4.4% alc./vol. | 7 IBU | Sour
