To produce this 6.5% IPA, the Beak brew team naturally acidified a portion of wort using lactic acid bacteria, which was added to the kettle to lower the pH pre fermentation. The increased acidity doesn’t sour; instead, it allows the hops to remain bright, lively and juicy at such high hopping rates. It’s smooth and creamy with flavours reminiscent of white grape, tangerine and orange with a gentle coconut finish.
Conceived as a ‘nomadic’ project, with recipes tested on our trusty nano-kit (pictured), The Beak has spent several years creating unfiltered, seasonally-inspired beer with friends at some the greatest UK breweries, including North Brew Co, Partizan, Beavertown, Burning Sky and Northern Monk.