Beer styles don’t get as interesting as this – it's sour, it’s an IPA & we even fermented it with grapes – but it works! Pilsner malt, flaked oats and wheat were selected to give this experimental brew a smooth base to allow the acidity and fruit characters to shine, the acidity was produced by an overnight souring of the wort in kettle by lactobacillus (same bacteria used to make yoghurt and sourdough).
Since this beer was made during vintage we were able to use Cape Jaffa Wines’ Merlot juice to add an earthy, red berry element to this sour. Post-fermentation we added multiple additions of Mosaic, Citra & Amarillo hops delivering a bouquet of flavours including lychee, guava, passionfruit & zesty marmalade.
Beer styles don’t get as interesting as this – it's sour, it’s an IPA & we even fermented it with grapes – but it works! Pilsner malt, flaked oats and wheat were selected to give this experimental brew a smooth base to allow the acidity and fruit characters to shine, the acidity was produced by an overnight souring of the wort in kettle by lactobacillus (same bacteria used to make yoghurt and sourdough).
Since this beer was made during vintage we were able to use Cape Jaffa Wines’ Merlot juice to add an earthy, red berry element to this sour. Post-fermentation we added multiple additions of Mosaic, Citra & Amarillo hops delivering a bouquet of flavours including lychee, guava, passionfruit & zesty marmalade.
