We've been dreaming for some time now about introducing a range of beers into our portfolio with our two favorite ingredients... hops and fruit. This is the realization of our dreams: Heavily Fruited Sour Ipas! We start by brewing a New England Dipa without any addition of hops in the hot phase and therefore practically without bitterness. We acidify the wort with our lactobacillus culture and ferment it with our New England Ipas yeast. During and after fermentation we Double Dry-Hop it with Mosaic and Motueka and after a period of maturation we introduce 20% fruit (Peach, Guava & Passion Fruit) which we do not let ferment in order to ensure that the aromatics of the fruit remain true to reality. Voilà!