Revolution Brewing Company Freedom of Speach

This Kettle Sour was made slightly differently from other sours, as it is with the addition of low-fat Greek yogurt to the wort instead of the usual Lactobacillus. However, the strains of lactobacilli in yogurt work in the same way, and because the wort sat in the kettle for 24 hours, the lactobacilli ate some of the sugars and created lactic acid, which gave the beer its sour character. Then the wort was boiled and peach concentrate was added. In addition, they used saison yeast in the brewery to get an additional fruity taste from the esters formed during the main fermentation of the beer. Peaches were then added to the tank to add a little sweetness to the beer as a counterbalance to the acidity. You have to taste it. More