To produce this 6.5% IPA, we naturally acidified a portion of wort using lactic acid bacteria, which was added to the kettle to lower the pH pre fermentation. The increased acidity doesnÕt sour per se; instead, it allows the hops to remain bright, lively and juicy at such high hopping rates. WeÕre really happy with the results. ItÕs so smooth and creamy with flavours reminiscent of white grape, tangerine and orange with a gentle coconut finish.
Beak – Teamwurk | IPA | 6.5% abv | 440 ml
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