We took an unconventional approach to souring this particular brew. First, we mashed in and collected the sweet wort before moving it to the kettle to be brought to a boil. From there, we added lactobacillus and let it sour for 2 days (a drop from 5.4 pH to3.7 pH). After souring, we transferred it back to the kettle for boil to kill the lactobacillus and to get the
hopping of an American IPA. Lactobacillus is inhibited by the preservative quality in hops completely if IBU is above 34. This is why we soured it prior to hopping. Souring with lactobacillus brings out the hop flavor in this IPA and makes it pop. This unusual approach makes for a different, yet enjoyable flavor profile.
For freshest flavor, store below 40˚ F
Crisp Medium Body with a Touch of Roundness in the Middle
Soft Tartness and Citrus Hop Character
Grapefruit, Citrus, Passion Fruit
Big Citrus/Grapefruit & Passion Fruit Flavor
Seasonally available in 22oz, 5 gallon, and 15.5 gallon.