Sour Ale w/ Haskap Berries
History
Sour Ales have started growing in popularity throughout North America over the past decade. This beer was produced using a technique called “kettle souring” which is simply lowering the pH of the wort and adding a lactobacillus culture to give this a pleasant tartness. This would be a perfect base beer to compliment the beautiful tart and sweet flavours of haskap berries from Oliver Farms, Vineyard and Haskap Orchard in Meaford, Ontario.
Tasting Notes
A bright pink with red hues and a tight white head. The aromas boast a nice berry sweetness reminiscent of a blend of blueberries and raspberries. The flavour is very light with a nice sweetness followed by a light and sharp lactic acidity balanced by a mild bready character. This is very dry and light.
Glassware
Tulip
Food Pairings
Beet Salad, trout, goat cheese
Tech Specs
Malts: Pilsner, Carahell, Wheat, Acidulated
Hops: Perle
Yeast: American Ale
Other: Lacto-culture, Fresh Haskap Berries
ABV: 4.7%
IBU: 16
SRM: 3.4
O.G.: 11.4oP
F.G.: 2.5oP
