Dry-Hopped Sour
Category 12 Brewing

Dry-Hopped Sour

British Columbia, Canada
5% ABV • IBU 14 • SRM 3

Complex and refreshing, this light and distinctly tart beer has been soured with a mixed Lactobacillus culture and fermented with Saccharomyces Trois wild yeast. To balance the acidity we generously dry hopped with new German hop varieties Mandarina Bavaria and Huell Melon which showcase aromas of summer fruit.

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