Collab with Mannenpap from Nijmegen.
We've met each other during a TTO in Amsterdam. After drinking a couple of good beers together, the friendship quickly was settled. When brainstorming about creating a collab, a 'Sour NEIPA' was a very obvious result when combining their hop-boms with our experimental kettlesours.
We've used 19 gr hop/liter and Sacch Trois yeast. An old Belgian yeast, often used in Lambic's. It gives the fruity and funky notes, which bring the hop aroma's and sour notes to the next level. In the hop aroma's you'll find mostly notes of mango and tropical fruits. Show Less