Name: Lora Thieves of Fire Sour with Wild Fennel Pollen 750ml
SKU: 24995
Price: 32 AUD
Availability: OutOfStock

There are many ways you can make sour tasting beers, but there are two main methods you'll see popping up on beer labels today...

- Kettle Souring: The fastest way to get sour and funky. Kettle souring uses just one strain of bacteria to produce a clean, sour flavour. Lactobacillus is used to sour the wort, which takes just 24-48 hours! Speedy. Yeast is then added and the beer goes through fermentation, just like in any non-sour beer.

- Mixed Fermentation: Time to get a little more traditional. This method uses a combination of different yeasts and bacteria to ferment and sour the beer. They're usually barrel aged (but not always) and age for months, sometimes years. The resulting beers are complex, with depth and layers—best sipped, not guzzled! 

So Which One Should I Drink? If it's 30 degrees and you want something clean and fresh, reach for a kettle soured beer. If your beer nerd mate is coming over to open a few bottles, go for mixed fermentation.

And if you think you don't like sour beer, you probably just haven't found the right one yet.

What is Sour Beer?

Allow us to introduce you to Lora Brewing, a small fermentation project founded by talented US import, Chase Saraiva, during his time spent in Australia under the roof of Wildflower Beer. 

Who is Lora Brewing

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Fennel and orange zest up front, some pepper rolling into graham cracker and woodsy, eucalypt honey.    

(750ml)
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5.4% ABV

Lora Thieves of Fire Sour Ale with Wild Fennel Pollen

$32.00

Out of Stock Online

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