Пиво Sour Ale With Hibiscus - Left Field Brewery

This brew was one that we had eagerly anticipated for some time and was our first foray into the world of sour ales. We used a kettle souring technique and added lactobacillus to the wort to create a simple, quenching tartness. Dried hibiscus flowers sourced from North Africa by our friends and neighbours at Sloane Tea were steeped at the end of the boil to add berry, lemon and deeply floral notes and to create a beautiful pinkish-red hue.