About the Kit
*Oregon Fruit Puree not included. Use 1 to 3 liters of the Oregon Fruit Puree of your choice depending on your preference of mild to strong fruit presence. Each liter will add ~0.5% ABV. This recipe will also produce a superb standalone sour ale without the addition of a fruit puree. This kit includes a unique yeast that produces lactic acid during fermentation.
Food Pairings
Best served in a stemmed tulip at about 45°F (7°C), this sour ale is a great palate cleanser between dishes, and pairs well with duck breast, meatballs, mixed greens with raspberry vinaigrette, fruit chutney, and Chevre or Camembert.
Kit Contents
Malt Extract
· 6.6 lb Briess Pilsen Light Liquid Malt Extract (LME)
· 3.3 lb Briess Wheat Liquid Malt Extract (LME)
Specialty Grains
· 8 oz Weyermann® Carahell®
· 4 oz Weyermann® Carafoam®
Hops
· 1 oz German Mittelfrüh hop pellets
Yeast
· Lallemand Wildbrew™ Philly Sour Yeast (11g)
