Hop Tart #2 – Kettle Sour Series
This concoction is hoppy, dry, tart, and very drinkable. It has beauty, poise, and a zest for life that you don’t often find in one so mild. A kettle sour, Hop Tart is mashed and lautered normally, but then acidified (soured) in the kettle with Lactobacillus. After reaching just the right acidity, the lactic action is halted and our American Ale yeast is allowed to take over and ferment the remainder. A healthy dose of wheat smoothes out the edges, and a plethora of hops are added just for aroma — a wonderful lemon, lime, grapefruit, and pineapple aroma that comes from a combo of American and New Zealand hops. I can’t seem to stop drinking this one!