This mid-strength fruit sour is bright, tart and refreshing AF! Brewed for summer, it’s at home wherever the cooler is parked. But what makes it so unique?
We begin by introducing lactobacillus (a good bacteria) to the wort, which generates a pleasant acidity. When paired with a dose of passionfruit pulp and açai berry post-fermentation, we invite even more pucker to the party and a vibrant rose blush colour to boot.
A simple grain bill allows the fruit and souring process to take centre stage, resulting in a beer that is crisp, lively, and ready to session.