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