Li'l Red
Belgian Sour Mash


Li’l Red – Belgian Sour Mash

A three-day mash that is soured naturally with lactobacillus which converts sugary wort into lactic acid instead of alcohol. This technique helps to keep the ABV low while also creating a bready, grainy, big sour flavor. Juiced plums from Tyler’s Rocky Point Orchard in Emmet added to secondary fermentation for a little sweetness.