MANGO SOUR CRUSH

ABOUT THE STYLE:

Fruited kettle sours are typically a quicker and cleaner way to bring sour beer to the market. The tradeoff between using lactic acid bacteria in the kettle is that you can exert more control on the process at the sacrifice of spontaneous complexity. Without the technique the world would probably have many less sour beers. At Reins Kloster we use Lactobacillus plantarum as our house culture. It tends to produce clean acid with some fruity notes.