Blood Orange Fruited Sour was produced through mixed fermentation of Escarpment Lactobicullus blend and our Vermont hazy ale yeast. Built upon a new-England style grain bill (with no hops in the boil), the beer undergoes its first fermentation warm using lactobacillus to lower the ph to be tart, but not aggressively sour. Once the desired ph is reached, we pitch our workhorse yeast and let it ferment as usual. Toward the end of fermentation, we added blood orange puree, and dryhopped it with Citra and Amarillo hops. The beer pours a fun off-pinkish orange hazy hue. Aroma is candie-orange, orange creamsicle, with a touch of something floral, lavender, sweetgrass, wild roses. Creamy body, nice tartness with a bit of grapefruit pith bitterness on the end to keep you sipping. Very refreshing! We hope you enjoy drinking it as much as we enjoyed making it.
