Eighteen Hour Kettle Sour

Kettle Sour

Tart. Crisp. Refreshing.

After the mash we bring the wort up to a boil, then cool back down to 120F, pitch lactobacillus and let sit for 18 hours. This lowers the PH of the wort making it “Sour”. The beer is then boiled, hops are added and it is fermented like a regular beer.


ABV 5.0%