¥11,550 (税込み)
サワーIPAを造る一般的な方法は、
SPINはグレープフルーツのクリアなフレーバーから始まり、
We have a little bit of brightness for these cloudy rainy season days, our new sour IPA, Spin!
The common ways to make a sour IPA are to use a special yeast that creates lactic acid as it ferments or to add lactobacteria to the wort in the kettle then boil it after it has reached the desired sourness. Instead we added lactic bacteria to our fermenter. This is a little risky since the lactic bacteria can infect later batches of beer if you aren't careful with cleaning and sanitizing, however we feel it can create a brighter tartness that retains more of the flavors produced by the lactic bacteria. The strain of bacteria we use makes passionfruit and mango flavors along with some lemon and grapefruit. It blends perfectly with the hops we chose.
Spin starts with big, bright flavors of grapefruit with notes of passionfruit and tangerine. As the beer warms the tropical flavors of passionfruit and mango come more to the front. The beer is tart but never too sour and the tartness is balanced by a sweetness that makes it very juice-like. In fact, it is so juice-like we thought some people might ask why we didn't just use fruit puree instead of hops. The reason is that the blend of lactic bacteria and hops creates a very complex flavor that is changing sip by sip. Grapefruit, passionfruit, mango, tangerine, orange and sometimes at light grassiness are all mixing and coming through in the beer making it a very fun drink.