All Funked Up

Описание

This time we experimented funking up our sour IPA with the Beersel and Amalgamation I Brettanomyces blends in our port barrel #S44. We anticipated that the lower pH and all brett fermentation would help drive out an extra amount of tropical fruitiness than our normal all brett IPAs. We were very happy with its results, which was packed with pineapple fruitiness balanced by a good amount of funk so we finished it off by adding some pineapples, pink guava and raspberries in the secondary fermentation.