More Headwall Imperial IPA!(Winner of the 2016 Alpha King Challenge and the 2015 Nation IIPA Championship)
New Zealand Session
Wild Barley Wine
A traditional kettle soured wheat beer with sea salt, coriander, and Raspberry puree
The tart character of this table beer comes from inoculation with Lactobacillus in the kettle, allowed to drop the pH for 18 hours, producing a high level of lactic acid and a pH of 3.3. The bacteria is then killed by boiling, locking in the sourness. Bittering hops are added, then coriander and sea salt to add the impression of body to the very dry mouthfeel. Fermented as normal on London yeast.