Introducing the second edition of the Market Sour Series. Like the first release, it undergoes a more extensive souring process than the core South West Sour. The use of red malts gives the beer a vibrant reddish hue, along with added malt body and flavour depth.
Once fully soured, the whirlpool is loaded with puréed blood orange, delivering a bold citrus character. This is then layered with a subtle herbal saltiness extracted from local saltbush leaves in the lauter tun. After conventional fermentation, the beer is finished with a dry hop of US Centennial to further ripen and enhance the citrus profile.
