Hop Nation Site Fermentation Barrel-Aged IPA Finished on Pear Juice
$16.00
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This one's a little different from the barrel aged side project of Footscray's Hop Nation.
The team at Hop Nation aged this hop-forward IPA in ex-Bourbon barrels for two years, where they inoculated it with a mixed culture containing three different strains of Brettanomyces. It was then re-fermented on pear juice to get the party started again in time for bottling. Lime, passionfruit, and fresh pear are present upfront in the aroma. The palate gives a heap of fresh fruit along with some restrained acidity.
(330ml)
8.1% ABV
About Hop Nation Site Fermentation Barrel-Aged IPA Finished on Pear Juice
What Am I?
Beer, Sour/Wild
What is Sour Beer?
There are many ways you can make sour tasting beers, but there are two main methods you'll see popping up on beer labels today...
Kettle Souring: The fastest way to get sour and funky. Kettle souring uses just one strain of bacteria to produce a clean, sour flavour. Lactobacillus is used to sour the wort, which takes just 24-48 hours! Speedy. Yeast is then added and the beer goes through fermentation, just like in any non-sour beer.
Mixed Fermentation: Time to get a little more traditional. This method uses a combination of different yeasts and bacteria to ferment and sour the beer. They're usually barrel aged (but not always) and age for months, sometimes years. The resulting beers are complex, with depth and layers—best sipped, not guzzled!
So Which One Should I Drink? If it's 30 degrees and you want something clean and fresh, reach for a kettle soured beer. If your beer nerd mate is coming over to open a few bottles, go for mixed fermentation.
And if you think you don't like sour beer, you probably just haven't found the right one yet.
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