We've been playing with a lot of hazy's lately and thought it was time to go down the pastry line, with a big Berry Pie Pastry Sour. We wanted to max out our brewhouse and push techniques as far as we could go; and this beer did that. The massive ABV meant that we had to split the brew over 2 batches and then soured overnight using lactobacillus. The next day we added hundreds of litres of berry concentrate and puree, along with bags of sugar and lactose. This is a big brew meant for big cans and sharing with friends.
A thick malt backbone that resembles the biscuity flavour of a great pie crust. This is topped with a mixed berry smoothie of Blueberries, Blackcurrants, Blackberries and Raspberries. There's an underlying acidity that balances the sweetness from the lactose and fruit. Sabro hops finish the beer with a hint of coconut adding to the complexity of the pie crust. The perfect dessert at the end of the night.