SMOOTH OPERATOR

SOUR ALE 7%

We start with a heavy adjunct (wheat, oats, and chit malt) dose in the mash to promote big body and mouth feel right out of the gate. We then hit it with a dose of maltodextrin in the boil, as our vegan replacement for lactose, to continue to promote mouth feel. We cool the whirlpool and hop heavily with Dolcita which supplies us with some inate tropical goodness. We use sourvisiae which is a lactic acid producing ale yeast that both “Sours” and ferements simultaneously without the risk of introducing wild yeast like Lactobacillus. We dry hop with a moderate load of Dolcita, then crash after a few days and back sweeten with more maltodextrin and then dose our fruit cold. Cheers!