Kettle-Soured Belgian Red Ale
Roest (“ROO-est”) was inspired by Flemish Red ale. We mashed Vienna, Rye, and other Belgian malts and cultured the wort with Lactobacillus Plantarum to drop the pH to a tart-but-not-shockingly-sour 3.65. As a result, we’ve got a rusty brown beer that leads with flavors and aromas of an apple/cherry SweeTart (TM) and finishes with complexly toasty/bready malt notes.
Pilsner Malt, Vienna Malt, Aromatic Malt, Malted Rye, Lactobacillus Plantarum