Category 12 Brewing in Saanich BC has released a second annual batch of their Dry-Hopped Sour. I drank many, many bottles of the first batch, and can’t wait to see what this second one is like!
Complex and refreshing, this light and distinctly tart beer has been soured with a mixed Lactobacillus culture and fermented with Saccharomyces Trois wild yeast. To balance the acidity they generously dry hopped with new German hop varieties Mandarina Bavaria and Huell Melon to showcase aromas of summer fruits.
Dry-Hopped Sour is part of Category 12’s Elemental Series, which is the culmination of their commitment to experimentation and innovation. Available for a short time and in limited quantities, this is an invitation into the lab that you won’t want to miss!
- Total acidity: 3.4 g/L [H+]
- SRM: 2.5
- IBU: 14
- SIGNATURE HOPS Huell Melon & Mandarina Bavaria
- YEAST Sacc. “brux” Trois
- STANDOUT INGREDIENTS Lactobacillus
- ABV 5.0%