Against The Currant
5.5% ABV • IBU 18 • SRM 5
Against The Currant
About Against The Currant by Wellington Brewery
Working with their friends at Escarpment Laboratories Wellington used a simple kettle sour process to create a tart and refreshing sour beer. Kettle Souring lowers the pH of the beer by adding lactobacillus into the brew kettle which produces natural lactic acid. When the appropriate sourness is achieved, the kettle is brought to a boil killing any living lactobacillus, leaving behind a distinctly sour beer with notes of lemon and honey. To round out this unique beer they added local Ontario blackcurrants which contribute a purple hue, earthy berry notes, and a tart finish to this tasty summertime beer!
