Version 7 of this recipe. Our fruited kettle sour program came on leaps and bounds this spring with the success of adding fruit post fermentation with 23-19.
We have stolen this technique to work on our ever returning California recipe: kettle soured, fermented with Voss Kveik yeast and then transferred into a conditioning tank on top of white guava, pineapple puree and toasted coconut. This is the most fruit we have ever added to a single beer by a 50% margin. Contains lactose.
Contains: Gluten, wheat, lactose
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