St. Elmo Rosa

Raspberry Sour. Used a pure Lactobacillus Delbruekii culture to sour wort in kettle to a pH of 3.3. Then boiled the wort to kill the bacteria, added Centennial Hops in the whirlpool, and fermented with Kolsch yeast to 4.0% ABV. Last, added 250 #POUNDS of oregonfruitproducts Raspberry Purée! Pow!