Etre Gourmet
Stu Mostów / Pinta ART+64 Kveik Sour
"This is already the second collaboration with the PINTA brewery in Wroclaw. This time, we decided t ...ly interesting due to its fast fermentation rate and high temperature at which it occurs. Thanks to this, the aromatic profile is unique and full of fruity esters. We went one step further and us ...
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Stu Mostów / Pinta ART+64 Kveik Sour - Etre Gourmet
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Gedeelde Vreugde
Pastry Sour ART+64 Kveik Sour THTBBE 1023
Beschrijving This is already the second collaboration with the PINTA brewery in Wrocław. This time, ...ch is extremely interesting due to its fast fermentation rate and high temperature at which it occurs. Thanks to this, the aromatic profile is unique and full of fruity esters. We went one step f ...
Sin Stock
Pastry Sour ART+64 Kveik Sour THTBBE 1023 - Gedeelde Vreugde
Sin Stock
This is already the second collaboration with the PINTA brewery in Wrocław. This time, we decided to conduct an experiment. The beer was fermented using Scandinavian Hornindal yeast, which is extremely interesting due to its fast fermentation rate and high temperature at which it occurs. Thanks to this, the aromatic profile is unique and full of fruity esters. We went one step further and used the kettle sour method to acidify the wort, and after fermentation, we added incredibly aromatic calamansi, coconut flakes, and vanilla. The whole creates a delicious citrus dessert.
8 %
BLIK