ABV: 5.1% • IBU:8
Small Batch Beer • Draft
A rich green apple nose leads to a light effervescent mouthfeel and is reminiscent of orchard-fresh cider. Additions of cinnamon provide a warming, slightly sweet counterpoint to the mild tartness. We aren’t saying this was an accident, but if it was, it’s our happiest lil accident!
A wildly popular and modern American beer style, Fruited Kettle Sours are brewed using the “kettle sour” process, wherein lactobacillus is pitched directly into the kettle to sour the wort. Once the desired PH level (“sourness”) is achieved, the wort is boiled to stop the process (kill off the bacteria) and then hopped and fermented as normal. Fruit (juice, purée, whole, zest, etc.) is then added after primary fermentation or maturation, but some brewers may add fruit during fermentation or barrel-aging too. Color, aroma, flavor, and sourness will differ greatly based on the brewer’s intent, fruits being used, and other ingredients, but many examples share a tart, fruity, crisp, and refreshing experience.
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The Guardian Brewing Company
The MadJax Maker Space
514 E. Jackson St
Muncie, IN 47305