Converting our Brut IPA into a Sour IPA and boosting the flavor by using a vinous New Zealand hop variety, Nelson Sauvin together with a Halleartau Blanc! Because of the kettle souring the perceived bitterness of this bone dry brew increases almost 10 fold! Not for the faint of heart!
IBU : 50
Houblon : Blanc / Hallertau Blanc, Nelson Sauvin