Miss Struavellow

This Monster Double Pastry sour is brewed with a wopping 400 kg fruit on a 1000 liter batch. We also added toasted marshmallows on brewday and secondary just to add some extra sweet candy flavours. Instead of going for the obvious kettle sour, we opted to start fermentation with the Philly Sour yeast strain. A unique beeryeast that produces lactic acid along its fermentation, so we end up with a lower amount a tardness and a more balanced fruity sourness. See you at the campfire! Show Less