An unexpected fusion of flavours: Smoked Sour
- 28. Juli 2025
- 1 Min. Lesezeit
Aktualisiert: 31. Juli 2025
We’re tapping one of our most distinctive sours today – Whisky Wood Aged Calamansi Smoked Sour. It’s not brand new, but this year’s first batch has just landed on tap and we’re excited to have it back.
The base of the beer is made using the kettlesouring method – where unfermented wort is soured directly in the kettle with the help of lactic acid bacteria (such as Lactobacillus). This process allows for precise control over acidity and results in a fresh, clean-tasting sour beer.
To give the beer its unique character, we added smoked wheat malt for a gentle smokiness, and oak chips macerated in single malt whisky “As we get it”, adding depth and a subtle whisky touch. The final layer of complexity comes from Filipino calamansi lime, which brings a bright citrus freshness.
The result is a balanced, refreshing sour with a smoky note that doesn’t overpower, but instead highlights the beer’s uniqueness.
Whether you're discovering this beer for the first time or remember it from past brews, this year's version is well worth a visit of our brewery.
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This sounds like such a wild but well-thought-out combo. The smoked wheat malt with whisky-soaked oak chips and calamansi is not something you see every day, but the way you describe the balance makes it really tempting. I like that the smokiness plays a supporting role instead of taking over the sour profile. Definitely feels like one of those beers you sit with and explore—almost like how a quick game of 2v2 io pulls you in with simple mechanics but keeps surprising you. Will try to stop by the brewery and catch this batch on tap.