This was the first of the series to be created and used Kluyveromyces thermotolerans yeast. This yeast has the particularity of producing lactic acid during the primary fermentation, thus generating a sour ale without the use of lactic acid bacteria or other micro-organisms which could “pollute” the production plant.
It has a refined and elegant acidity to which passion fruit pulp was added to emphasize the acidity and achieve a beer with great character.
Ingredients: water, barley malt, passion fruit (10%), hops, yeast.
