Fruit Sour with Apricot & Mango. Continuing to experiment with a new method for sour beer production, the base beer was made from Pilsner malt, white wheat and flaked oats, then fermented and soured in FV, simultaneously. The result was then centrifuged & blended with 200g/L of unfermented puree, retaining all the juicy, indulgent goodness of both fruits. Thicker, Brighter & Juicier.
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Left Handed Giant Late Change
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