Name: Lora In Liminal Forms Sour with Apple and Apple Molasses 750ml
SKU: 24997
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

large_24997.png

medium_24997.png

small_24997.png

thumbnail_24997.png

24997.png

Somewhere halfway between a sour beer and a cider, yet effortlessly complex and delicious all the same.

750ml

6% ABV



Lora In Liminal Forms Sour Ale with Apple and Apple Molasse

$32.00

Out of Stock Online

SIMILAR DROPS