This recipe (created by Assistant Manager Andrew 'Gandy' Calvert) is the perfect introduction to brewing sour beer. This is because the sourness is created by the yeast as opposed to bacteria, plus it's brewed with fruit which makes it deliciously tart with a juicy berry fruit aroma. We used 4kg of frozen summer fruits for a 15L batch (not included) and the recipe is based on this ratio but you're welcome to freestyle with other fruit, puree etc if you wish. A perfect summer sipper at 6% ABV.
Malt: Lager, Torrefied Wheat, Malted Oats
Hops: Magnum, Mosaic
Yeast: Lallemand WildBrew Philly Sour
Comes with dextrose (for priming), sanitiser and instructions.