Just like our classic fruit sours, we make this festive one using the “kettle souring” method. It is a production method where brewing is interrupted after mashing and the wort is left to ferment with food-grade lactobacilli. Lactic fermentation lowers Ph, i.e. increases acidity. When the required acidity is reached, the beer is then boiled and the lactobacilli are killed. Furthermore, the process is already standard with brewer’s yeast producing alcohol. But the acidity remains.
In the Christmas version of our sour, we used two non-standard fruits. The first is Kalamansi, a citrus originally from the Philippines, characterized by an intense flavor and higher acidity. The second fruit is Aronia, or Chokeberry. These are strongly tannic berries with an intense taste, which replace the tartness of red wine in our version of Mulled wine. As for spices, we used cinnamon, lemon peel, cloves and star anise.
Water, barley malt, wheat malt, aronia, calamansi, spices, hop products.