To dial in Lil' Raspy’s pH, we used a technique called Kettle Souring. Lactobacillus, the same organism that makes yogurt tart, is pitched in the kettle. After 16-24 hours, when enough lactic acid has been created, we boil the liquid to create a sanitary environment for our house yeast. After traditional fermentation, we add loads of fresh raspberry puree, prompting a secondary fermentation that eats up the fruit sugar, leaving behind a clean yet profoundly fruity beer

This beer is part of our monthly can release series available exclusively through our app - sixpoint.com/app - you buy the beer with a couple taps, then come down to pick up that Saturday. We pour a ton of free samples of experimental releases and you can hang with our brew staff, formulation team, and the rest of the crew.

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