We’ve had this idea in the back of our heads for a while. No-one has ever asked us to make a nitro sour. Literally no-one. But bear with us. Firstly the added perceived body and creamy smoothness takes the grapefruit in a different direction, drinking with a slushie or sorbet like refreshing and comforting mouthfeel. Secondly, we have another idea in mind. We feel that traditional bubbly carbonation can make the acidity of a sour beer feel a little harsher, more direct or perhaps a little spikey on the palate, compared to how it drinks out of tank for example. Using nitro instead, we’re intrigued to find out how the sourness shows through, and can’t wait to hear what you think. Don’t forget to pour hard!