Raspberry Sour. We used a pure Lactobacillus Delbruekii culture to sour wort in our kettle to a pH of 3.3. We then boiled the wort to kill the bacteria, added Centennial Hops in the whirlpool, and fermented with our Kolsch yeast to 4.0% ABV. Last, we added 250 #POUNDS of oregonfruitproducts Raspberry Purée! Pow!