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.

Txpontac checked in @ Brü City

madebackinthe80s checked in @ Whole Foods Market

DebraInTexas checked in @ Draft Shack Oyster Bar

SavageBrowncoat checked in @ Pour Taproom St. Pete

GEEKitty checked in

Spurlyq checked in @ Draft Shack Oyster Bar

hamzy checked in @ Whole Foods Market

Chipotlemonger checked in @ Whole Foods Market

bleezzzus checked in

Hbuchroeder checked in

B-Riles checked in

Bax39 checked in @ Whole Foods Market

CMCookN checked in

gabrielflc checked in

NewarkInsomniac checked in @ Tavern29

Powered by Untappd