London Sour Raspberry

4.5-5.5% abv. Malted barley. A sour beer in which wort is acidified in the kettle with lactobacillus bacteria, before a secondary fermentation with yeast. The first kind of sour beers we produced before moving to mixed-fermentation, but still re-appearing every so often. Bright, clean, lemony acidity, and more straight-forwardly refreshing than our saisons. Either dry-hopped or re-fermented with fruit, such as raspberries.