We’ve been playing with a lot of hazy’s lately and thought it was time to go down the pastry line, with a big Berry Pie Pastry Sour. We wanted to max out our brewhouse and push techniques as far as we could go; and this beer did that.
The massive ABV meant that we had to split the brew over 2 batches and then soured overnight using lactobacillus. The next day we added hundreds of litres of berry concentrate and puree, along with bags of sugar and lactose. This is big meant for big cans and sharing with friends. We’re hoping it’s going to be ready for Good Beer week, 21.
A thick malt backbone that resembles the biscuity flavour of a great pie crust. This is topped with a mixed berry smoothie of Blueberries, Blackcurrants, Blackberries and Raspberries. There’s
an underlying acidity that balances the sweetness from the lactose and fruit. Sabro hops finish the beer with a hint of coconut adding to the complexity of the pie crust. The perfect dessert at
the end of the night.