Raspberry Sour. St Elmo used a pure Lactobacillus Delbruekii culture to sour wort in the 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 Kolsch yeast to 4.0% ABV. Last, they added 250 #POUNDS of oregonfruitproducts Raspberry Purée!
ABV:4%
IBU:
Beer Number:#20