We present you our freshest improvisation in a lactic sour beer field. Our standard malt base meets our standard kettle souring technique, when we inoculate our wort with lactic culture that we harvest from the malt skins. What is new - pomegranate extract and fresh mint that we never used before. Along with those ingredients we gave a shot to Fermobrew Beery yeast strain obtained from hybridization. Thanks to its poor nutritional demand, this yeast strain generates pleasant organoleptic profile at early stage of fermentation in comparison to regular brewing yeasts. In order to make it a bit brighter, we used a tiny amount of aronia juice and berries. In the glass it's light red in colour with a short lasting white head. Aroma and flavour are dominated by the pomegranate, blueberry, blackcurrant and raspberry mix with fresh mint on the back seat.