We first brewed this Kettle Sour back in 2012 when we took our second running’s from a Vintage Ale we were double mashing and left it overnight to naturally sour. Since then we have developed our very own natural Kettle Souring process a lot more accurately whereby we sour our wort in kettle for 18 hours using lactic acid developed from uncrushed malted barley.
Sharp clean tart sourness with top fruity notes from the Mosaic dry hopping.
Extra Pale Malted Barley, & wheat
Seasonal, latest release 8th July 2021
Available in keg & 440ml can