So how was it made? By introducing lactobacillus (good bacteria) into the kettle and leaving it to work overnight, the brewed wort acquires a delicate and pleasant acidity. When paired with a generous dose of passion fruit pulp and Acai berry post-fermentation, we invite more pucker to the party and a gorgeous rose blush colour to boot. With a simple malt bill of 50% Pale and 50% Wheat, we allow the souring process and fruit additions to take centre stage. The small amount of Australian Enigma hops we use are added only for a lick of bitterness - no generous dry hop additions here.
The nose is summer, passion pulp driven and clean, picked lemon, raspberry sherbet, each bubble bursting to release a suggestion of the tartness to come. The palate strikes fresh, lemon rind, stone fruits, tight acidity, a whisper of wheat malt leads to a clean, dry finish. Perfection. If you want something vibrant, something that will awaken your senses and perk up your day, then look no further. PL have you covered, once again.