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 yogurt 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.
Through recent years, Sabro quickly became one of the most popular hops on the market, even thou it was just released in 2018. The reason is simple, there is no alternative for its character, a rich fruity, citrusy, pineapple, tropical fruits and coconut. Its flavors and aroma are a result of its unique exotic origin in a wild growing hops of Neomexicanus family growing freely in the southern Andes.