We make our line of fruit sour 12s using the kettle sour method. This means that we first inoculate the wort with a pure culture of lactobacilli, whose activity produces lactic acid and thus lowers the pH, similar to the production of kefir. When the required level of acidity is reached, the lactobacilli are then eliminated by further boiling. 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 rare Philippine citrus Calamansi.

Vital

Water, barley malt, wheat malt, calamansi, hop products

Serve and drink chilled. Protect from frost and direct sunlight. Store up to 8 ˚C.