South Plains - Funkyland-uptown-funk

In 2017 he founded a new label called Funkyland Fermentationists for the production of Sour Beers. The logo created by Nils Sändström shows two not particularly beautiful hipsters dancing. This is the fourth sour beer. The fresh wort is acidified with a house mixture of Lactobacillus (very good for the digestive system) until the pH reaches 3.7. Then we do a 100% Brettanomyces fermentation that produces aromas of sour lemon, sour pineapple, leather and farmhouse funk. As the board fermentes the sugar, it forms a pellicle between the oxygen interface of the wort. The fermentation is completed with guava, ginger and kombucha. * The Kombucha gives the sour crates a complex sour taste.