The combination of strawberries and rhubarb recalls the flavour of traditional summer desserts. The beer is brewed using the kettle sour method, in which the wort is acidified with lactobacilli. This gives it a clean, pleasant acidity that perfectly complements the sweetness of strawberries and the gently tart character of rhubarb. Read more
| Volume | 0,5 L |
|---|---|
| Alcohol | 5,1 % vol. |
| Plato (EPM) | 12° |
| Producer | Zichovec |
| Hops | Premiant |
| Code | 8180 |
The combination of strawberries and rhubarb recalls the flavour of traditional summer desserts. The beer is brewed using the kettle sour method, in which the wort is acidified with lactobacilli. This gives it a clean, pleasant acidity that perfectly complements the sweetness of strawberries and the gently tart character of rhubarb. Read more
| Volume | 0,5 L |
|---|---|
| Alcohol | 5,1 % vol. |
| Plato (EPM) | 12° |
| Producer | Zichovec |
| Hops | Premiant |
| Code | 8180 |
Ingredients:
water, barley and wheat malt, strawberries, rhubarb, hop products
About the brewery:
The Zichovec Brewery began in the village of Zichovec, situated between the towns of Louny and Slaný, which, according to Google, has a population of just 93. However, thanks to the quality of its beers, it has managed to attract customers from all over the surrounding area. The Zichovec Brewery currently brews beer in a new, modern facility on the outskirts of Louny. The brewery is equipped with state-of-the-art technology, and its facilities are also used by a number of Czech travelling breweries. Their most popular beer is Magor, and from their specialities we recommend trying (and drinking) the superbly balanced and hoppy Double IPA.
Zichovec sour, which is produced by the classic Kettle Souring method. Lactobacills are added to the beer before the hop, which lowers the pH of the beer. Compared to classic…
Zichovec sour, which is produced by the classic Kettle Souring method. Lactobacills are added to the beer before the hop, which lowers the…
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