This golden sour was fermented with one of our favourite Brettanomyces cultures – fermented extra warm at 30°C+ to push its ester production to the max – producing ripe tropical fruit flavours.
Using the yeasts flavour profile as a guide and inspiration, we transferred the base beer onto the leftover peaches and lees of our previous golden sour – Unicorn Wizard, along with a large addition of passionfruit and mango. The resultant beer represents our most heavily fruited offering to date, and provides a complex, pungent tsunami of tropical flavour.
Artwork by Jimbob Isaac
Allergens: Barley, Wheat, Oats