Collaboration with Verdant.
To produce this 6.5% IPA, Beak naturally acidified a portion of wort using lactic acid bacteria, which was added to the kettle to lower the pH pre fermentation. The increased acidity doesn’t sour; instead, it allows the hops to remain bright, lively and juicy at such high hopping rates. It’s so smooth and creamy with flavours reminiscent of white grape, tangerine and orange with a gentle coconut finish (vg).
12 in stock
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