The base beer is soured pre-boil with Lactobacillus and fermented with their house blend, which contains multiple Brettanomyces and Saccharomyces strains. The fruit is added in royal but not overwhelming amounts, differing with each fruit. The result is a fruity, sour beer that is refreshing and balanced, with the yeast character providing depth and evolving flavours. 


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Lactic Fantastic Guava, De Kromme Haring


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