Our range of fruit sour twelves are made using the kettle sour method. This means that we first inoculate the wort with a pure culture of lactobacilli, which produces lactic acid through its activity and thus lowers the pH, similar to the production of kefir. When the required acidity level is reached, the lactobacilli are then eliminated by further boil. The beer is then fermented again, this time with standard brewer’s yeast. A large dose of fruit is then added to the later fermentation stage – this time the exotic citrus Yuzu from Japan. Yuzu is a unique, extremely aromatic citrus that has excellent frost resistance. This is why it has historically been popular in the more northern parts of East Asia, such as Japan and Korea. Its taste is very sharp and juicy and the distinctive essential oils in the fruit are also suitable for making perfumes, soaps and many other things.

Vital

Water, barley malt, wheat malt, yuzu, coconut, hop products

Podávejte a pijte vychlazené. Chraňte před mrazem a přímým slunečním světlem. Nejlépe pak uchovávejte na chladném místě do 8 °C.