The beer itself was designed to be a crowd-pleaser. We used a Scottish pale malt base, oats and wheat to give us a subtly biscuitty and fairly neutral starting point. After kettle souring we fermented it out with US05 yeast before adding a shedload of passionfruit and pink guava puree for a secondary fermentation. As with all our beers, no finings or filtration were used, just plenty of time after fermentation at zero degrees to allow the beer to settle naturally. The result is a gently soured beer (we wanted it to be smashable rather than turn-your-face-inside-out sour) with a blast of tropical fruit on the nose and more of the same on the palate. We reckon itâll be the perfect accompaniment to your summer barbecues - we certainly look forward to trying it out ourselves.