Beneath the Scenes - Passionfruit
HOMES Brewery

A series of lactobacillus sours, fermented in stainless, then transferred to the salt pits beneath our brewery, where it aged in American oak whiskey barrels for more than three and a half years. During that time the lactobacillus slowly created a complex acidity while the barrels added notes of oak and some whiskey. A selection of these barrels were blended to taste, refermented on passionfruit for three months, then bottle conditioned with champagne yeast.