Fruited Kettle Sour Ale

Kettle-soured ale fermented with tropical and stone fruits (commonly guava, passionfruit, peach, mango, or berry) layered onto a moderately tart lactic-acid base, typically 4.5-6% ABV. Light-to-medium body, dry-tart finish, and pronounced fruit-puree aromatic. Distinct from Berliner Weisse, Gose, and unfruited American wild ales by the heavy fruit-puree addition; commonly used in beer cocktails and shandy-style serves where tropical fruit acidity is the design intent.