First Base Kettle Sour

Описание

This is our first ever sour beer, made using the technique called ‘kettle souring’. In this method the wort is soured in the kettle – in our case using lactobacillus plantarum. We then added a small addition of ‘whirlpool hops’ as well as dry hopping in the fermenter. The result is a moderately sour beer with a delicate hop aroma of orange blossom and tropical fruits and balanced mouthfeel – a play between sourness and a touch of body derived from oats and wheat added in the mash. A perfect entry level sour that doesn’t take itself to seriously but delivers a quenching and satisfying drinking experience!