It’s very unlikely that we’ll ever find a fruit that combines better with a straight sour than Passion fruit does. Its sharp sourness and tropical impression makes for a great bond with lactic sourness and together creates a really memorable flavour profile.
With our range of fruited sour ales, we utilize a method called “kettle souring”. The wort is first fermented with lactobacilus culture, beer undergoes a quick lactic fermentation lowering its PH, a process similar to yoghurt making. When the sourness reaches the intended level, we boil the beer another time to kill off the bacteria and then use a classic beer yeast culture to ferment the beer normally. Lastly we infuse the finished beer with various fruit purées.
500 ml, alc. 5.1 % vol.