Conventional brewing wisdom was that hoppy beers shouldn’t be sour and sour beers shouldn’t be hoppy. Luckily, innovative brewers have discovered that hops’ citrusy, tropical and spicy aromatics meld beautifully with acidity. But what is the best process: mixed-fermentation with dry hops, kettle soured with a hop-stand, maybe 100 percent Brettanomyces IPA blended with acid beer? Taste and decide for yourself!
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