This latest edition in our recurring kettle sour theme features a Belgian yeast, house Lactobacillus blend. It’s fermented with fresh kiwi fruit and raspberry with a late edition of ginger and Maldon Sea Salt Flakes. It has a refreshing tartness with a delicate balance of kiwi and raspberry. A hint of ginger comes in late with a touch of thirst quenching salt and a dry finish. A perfect warm weather beer.