The concept of sour beer is apparently simple, but its production requires a lot of attention and patience. We start with the milling of the malt, moving on to its mashing, lautering, and finally we go on to the acidification process. It consists of adding lactobacillus bacteria to the wort – the same beneficial creatures that are consumed in aged cheese or sauerkraut (fermented products) – so that they can start lactic fermentation and lower the pH of the wort. This is where all the magic of creating a complex “sour” aroma and flavor takes place. The brewer carefully observes the lowering of the pH, in order to go on quickly to the brewing of the wort, then to its cooling and obviously to add the yeast which concludes the work with a second fermentation – this time it is the yeast that ferments the beer.
Sour IPA is a flagship style of the beer revolution in its sour version, where New Zealand hops do a perfect job. We have added tropical fruits and a little coconut to the aromatic composition.
ABV: 6 %
Extract: 16 %
Hops: CTZ, Nelson Sauvin, Motueka, Rakau, Wai-iti
First batch: November 2020
water, barley malt, oat flakes, wheat malt, hops, yeast, lactic ferments: lactobacillus.