We skipped last year on sours to spend more time re-jigging the way we make them. We are super happy with the results of this effort and we are proud to introduce Forsythia Dry-Hopped Sour!

For the malt base, we used Pilsner, Wheat and Dextrin malts to keep it simple, while still developing some body. For fermentation, we grew a blended lactobacillus culture from our friends at Escarpment Labs in Guelph, and did a primary warm souring fermentation in the tank. Once our desired PH was achieved over 2 days (around PH 3.3) we set the tank to yeast fermentation temperature and pitched our house Vermont ale yeast that we use for our hazy/tropical brews. When fermentation was nearing completion we dry-hopped the tank with a hearty dose of Galaxy and Bru-1 hops from our partners at Hops Connect.

Tasting notes: Light, fizzy, tart!

Aroma: Pineapple/guava, berries and whipped cream.