This kettle sour was designed to be crisp, clean, and tart. Lactobacillus was added to the boil kettle and allowed to sour overnight. Once we reached a PH of 3.45, it was boiled, then fermented with our clean house yeast. This batch had over 7 lbs of Raspberry and 5 lbs of Mango puree per barrel added to produce a balanced and deliciously decadent experience!
American-Style Sour Ale
ABV:
5.80%
Stable Craft Brewing
Waynesboro, Virginia