Sour Rhubarb & Strawberry 12

SOUR ALE

Sour Rhubarb & Strawberry 12

SOUR ALE

Alc.

5,1 % obj.

Volume

500 ml

We open the summer sour season with a new addition to our basic “Sour” series. In this one, we went for the well-known pair of strawberry and rhubarb flavors, you might know from your grandma’s pie recipes. They work so well together because the more acidic rhubarb perfectly complements the sweet strawberry, and you can feel exactly that in our new sour. 

4

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We make our line of fruit sour “twelves” using the kettle sour method. This means that we first inoculate the wort with a pure culture of lactobacilli, which create lactic acid through their activity and thereby lower the pH, similar to the process of making kefir. When the required level of acidity is reached, the lactobacilli are eliminated by a further boil. Then we ferment the beer again, this time with standard brewing yeast, creating alcohol. A large dose of fruit then lands in the later phase of fermentation – this time strawberry and rhubarb, a well-known gastronomical pair. 
Premiant
Water, barley malts and wheat malt, rhubarb, strawberries, hop products.
Serve and drink chilled. Protect from frost and direct sunlight. Store up to 8 ˚C.

Tasting video

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