Version 7 of this recipe. Their fruited kettle sour program came on leaps and bounds this spring with the success of adding fruit post fermentation with 23-19.
They have stolen this technique to work on their ever returning California recipe: kettle soured, fermented with Voss Kveik yeast and then transferred into a conditioning tank on top of white guava, pineapple puree and toasted coconut.
This is the most fruit they have ever added to a single beer by a 50% margin.
Dig Brew - California
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