PINTA Kwas Theta 24,7°- it took nearly 7 months to brew this one! Why? First we brewed solid, chocolate and roasted RIS and fermented it with beer yeast and whiskey yeast. Additionally, a part of wort has been acidify with a fresh blend of lactic acid and then added to a beer. In next step we added 1000 liters of freshly squashed juice from Polish sour cherries to the beer, just to make sure that it will be more sour and it will have some fruity notes. In third step we "finished" RIS with wild yeast Brettanomyces. Kwas Theta is extremely sour but also roasted in aroma, chocolate-like and funky (thanks to Brettanomyces). Aftertaste is a little bit sweet, but also bitter and cherry-like. PINTA Kwas Theta 24,7° - sour, wild and fruity Russian Imperial Stout.
Recipe: Ziemowit Fałat & Paweł Masłowski
Ingredients: water, Weyermann® barley malts: pale ale, roasted barley; Thomas Fawcett: Crystal, Red Cyrstal, Pale Chocolate, Chocolate; hops: Admiral, East Kent Golding, Fuggles; hop extract CTZ (USA); fresh cherry juice from Polish sour cherries; sugar; yeasts: Safale™ US-05, Safspirit American Whiskey; lactic acid blend: L. plantarum, L. delbrueckii, L. brevis; wild yeast Brettanomyces blend: The Yeast Bay "Amalgamation".
Recipe: Ziemowit Fałat & Paweł Masłowski
Ingredients: water, Weyermann® barley malts: pale ale, roasted barley; Thomas Fawcett: Crystal, Red Cyrstal, Pale Chocolate, Chocolate; hops: Admiral, East Kent Golding, Fuggles; hop extract CTZ (USA); fresh cherry juice from Polish sour cherries; sugar; yeasts: Safale™ US-05, Safspirit American Whiskey; lactic acid blend: L. plantarum, L. delbrueckii, L. brevis; wild yeast Brettanomyces blend: The Yeast Bay "Amalgamation".
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