Carbon Kveik Draw

A dry-hopped kettle sour fermented at close to 40C with the Sigmund Voss strain of Kviek. Dry-hopped with Cryo Loral and Sabro which give floral, lemongrass and gooseberries aromas. On the palate, the tartness really brings out the lemon zest which balances perfectly with the crisp tartness leaving a super refreshing thirst quencher.