California

Description

White Guava, Pineapple & Coconut Sour Version 7 of this recipe. Our fruit sour program came on leap s and bounds this spring with the success of adding fruit post fermentation to 23-19. We have stolen this technique to work on an ever returning recipe: kettle soured, fermented with Voss Kveik yeast and then transferred into a conditioning tank on top of fruit puree and toasted coconut. This is the most fruit we have ever added to a single beer by a 50% margin. Contains lactose.