Sainte Cru - Ni Dieu Ni Maître

The acidity is the trademark of the sour beer, in which the acid is carried out in the lactic acid pre-fermentation before fermentation. classical fermentation is carried out. Essentially, the Lactobacillus bacteria eat the sugar that turns into lactic acid (= sour taste), then the yeasts follow the usual process. During fermentation, add a good portion of passion fruit. Passion fruit for maximum intensity: boom, it explodes in your mouth. And since iodine is a flavor enhancer, a pinch of salt is added. Salt when brewing to balance the acidity on the tongue. Thanks, Jamy. A nice contradiction, a good balance between acidity and sweetness -. the whole thing without bitterness.