Alcohol Percentage by Volume
4.7%
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.
A GENTLY SOURED BEER GETS CRUSHED FULL OF MANGOS
INNHOLD: VANN, MALT*, HVETE*, HAVREGRYN*, MANGO*, HUMLE*, GMO-FRI GJÆR, OG MELKESYREBAKTERIER. *ØKOLOGISKE RÅVARER
STRAIGHT OUTTA RISSA
Mobil : +4793028740
Mail: mikemalott@reinskloster.no
Mobil : 913 61 730
Mail: post@reinskloster.no