Description: This brew spent 48 hours souring in our copper with Lactobacillus Plantarum developing a delicious sourness. Then after a rigorous boil, 50kg of Sweet Cherry Concentrate and 50kg of Sour Cherry Concentrate were added for a jammy, tanginess. Then fermented with Kviek yeast for full attenuation. Sour, fruity and screaming dark red! Vegan Friendly
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