We mostly brew slow sour beers aged in barrels for months or years. Quick "kettle sours" with Lactobacillus bring clean acidity and not much else. Even though it takes a little longer, we're now souring our canned sours like this one with Lachancea thermotolerans, a lactic-acid-producing culture that also brings just a hint of funk. The result is a quick sour, but not too quick! We added 500 lbs of passion fruit puree to this one, along with dry-hopping with Galaxy, Mosaic, and Vic Secret hops that bolster that tropical fruit aroma!