Our first stabs at a sour beer. This refreshing light beer is brewed with a technique called “sour wort”. It implies innoculating the wort with Lactobacillus and keeping warm for a few days before pitching normal yeast. The result is a tart, lemony, fresh beer.
Malt: Pilsen, Wheat
Yeast: Sour Wort -> Pasteurisation -> Wild yeast innoculation
09/09/2013 – First Brew