Monroe Weiss

ABV: 3.90%

SRM: 3

OG: 1.037 (9.3° P)

FG: 1.008 (2° P)

Yield: 5.5 US gallons (20.8 L)

The following beer recipe is featured in the March/April 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Paul Arends, member of the Brewsquitos in Grand Rapids, Mich., earned best-of-show for this fruited kettle sour beer in the 2017 Beer City Pro-Am Competition.

"When I met with Rob, Dave, and Ed at City Built Brewing Co., they gave me full latitude to make whatever I wanted," he recalls. "I'll never forget this thing they said to me: 'What would you love to brew here?'

"It was obvious to me that they were in this thing for one reason: to have fun making beer with me. I looked at their tap list, and we talked about their upcoming brews. Since we were going to tap these in the heat of summer, I wanted to make something that was refreshing and easy to drink.

They were a very new brewery at the time, so I also wanted to make something that would sell quickly. I decided to make something sour but not too crazy. So, I went home, brewed a kettle sour with wheat, and split it three ways to test different fruit additions.

I brought in a few samples and we played around with various fruit types and ratios. Ultimately we ended up using...passion fruit, mango, guava, and grapefruit to balance the sour provided by the lacto."

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Brewed 1 time

Yield: 5.5 US gallons (20.8 L)

The following beer recipe is featured in the March/April 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Paul Arends, member of the Brewsquitos in Grand Rapids, Mich., earned best-of-show for this fruited kettle sour beer in the 2017 Beer City Pro-Am Competition.

"When I met with Rob, Dave, and Ed at City Built Brewing Co., they gave me full latitude to make whatever I wanted," he recalls. "I'll never forget this thing they said to me: 'What would you love to brew here?'

"It was obvious to me that they were in this thing for one reason: to have fun making beer with me. I looked at their tap list, and we talked about their upcoming brews. Since we were going to tap these in the heat of summer, I wanted to make something that was refreshing and easy to drink.

They were a very new brewery at the time, so I also wanted to make something that would sell quickly. I decided to make something sour but not too crazy. So, I went home, brewed a kettle sour with wheat, and split it three ways to test different fruit additions.

I brought in a few samples and we played around with various fruit types and ratios. Ultimately we ended up using...passion fruit, mango, guava, and grapefruit to balance the sour provided by the lacto."

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