Spontaneous, sour
Fermentation
Beer description
A fermentation study using Torulaspora delbrueckii — an uncommon yeast sometimes used in the production of white wines to enhance fruity and citrus character. We used it in conjunction with one of our mixed cultures in a simple saison base to evaluate its effects and found added layers of lychee and papaya to the expected nectarine notes that our mixed culture typically throws. Good job new friend!
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