MAGMA KETTLE SOUR
STYLE
Kettle Sour – Alc. 7,5% by vol.
COLOUR
25 EBC – Amber
FLAVOUR
25 IBU – Fresh and slightly sour
AVAILABILITY
Available at specialized liquor stores, selected bars and restaurants.
A new special edition of Troubadour Magma, I must taste it! It is another surprise: the special balance between sour and soft makes for a special and very tasty experience.
NINA
A new special edition makes its appearance! After varying hops and malts, in 2023 we opt for a special processing during brewing: “kettle souring”.
The process of “kettle souring” is a quick and controlled way to add acidity to beer, unlike traditional methods such as spontaneous fermentation or maturation in wooden barrels.
The refreshingly sour and fruity aroma is reminiscent of juicy citrus fruits, oranges and tangerines, intertwined with spicy hops. The flavour explosion offers you a rich fruitiness with notes of oranges, citrus and candied fruits. You also taste a subtle caramel sweetness and a slight biscuit note that add depth to the whole. On the finish, a mild bitterness meets the soft acidity, leaving you with a smooth, balanced feeling.
Brewers talking
In the kettle souring process, the wort (the liquid created by boiling grain, water and hops) is transferred into a special fermentation tank after boiling. Instead of immediately adding yeast for primary fermentation, the wort is exposed to acidic bacteria. These bacteria produce lactic acid, making the wort sour.
Once the desired acidity level is reached, the wort is boiled to kill the acid bacteria and stop the kettle souring process. After boiling, the wort is cooled and the fermentation is started by adding yeast, as with our other beers. The result is a fresh, slightly sour touch!
