A Currant State of Infusion
Blackcurrant & Coffee Sour Ale
Malt: Gladfield American, Wheat Malt, Munich Malt, flaked oats, chocolate malt, light crystal malt, carafe
Hops: Gentle Bittering
Yeast: American Ale
Style: Dark sour with blackcurrant and coffee
Originally brewed for the Great Australian Beer Spectapular last year, we thought it was time to give this awesome recipe another crack. A sour created from our in-house Lactobacillus strain, driven by dark malts with generous additions of black currants (about 100kg's to be exact) resulting in a deep Mahogany colour and fruit forward aroma. But that's not all, on no! Our friends at Campos have done a special roast of Ethiopian coffee just for us (12kg's of coffee!), imparting both berry nots as well as traditional coffee aromatics. When all combined together, we find ourselves with flavours of malt, fruit, and coffee all helping to balance acidity in the beer. Take a sip, and then a few more. Enjoy this one, becasue it'll be gone as fast as you can say "Coffee in by beer, what?!"!