Hundred Bridges Pastry sour ale banana, lychee & lime

Malt:

For Achievements Suitable Foundations malt we used Mixture Malt barley and wheat. Soft Texture broadcast, in turn, Petals oatmeal, which They also affected the greater “fleshiness” and Fuller sensation in the mouth. We also emphasized them with a pinch of lactose, which marked Your presence in the form of Sweet finish.

Hops:

Brewed with an amount of new wave hops “sufficient” to replenish the tropics of beer without dominating fruit aromas.

Bacteria:

The beer was acidified in the cauldron with our homemade Lactobacillus strain. We let the bacteria work overnight to lower the pH before brewing

Extras:
 

Fruits: puree from ripe bananas, lychee puree, sour lime puree

Coconut Flakes – dgiven on Last Stage aging for Give Tropical Character

• Style:
  Pastry
  
  
  sour
  ale
  
• Parameters:
  • Extract:
    18,0
    %
  • Alcohol: 6,5 %
  • IBU: 8
• Ingredients:
  • Malt: barley, wheat; oatmeal
  • Hops:
    Columbus, C
    
    hinook
    
  • Yeast: homemade yeast but
• Bacteria: Lactobacillus
• Extras: lactose, puree from: banana, lychee and lime
• Appearance: milky, light straw
• Aromas: strong banana hit, light herbalism, liczi and coconut at the finish
• Sensation in the mouth:
  • 1 – medium full
  • 2 – sour, sweet and fruity
  • 3 – spices
• Serving temperature: 8-12°C
• Glass: Sensoric, Shaker, cocktail glass