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.

Sdwyer checked in @ The Beer Plant

ekneynsberg checked in @ Tavernakaya

kellycools checked in @ The Beer Plant

RickyP123 checked in

mandrusz checked in @ Boxelder Craft Beer Market

cdoane checked in

briansip1 checked in @ Brü City

sara_rose checked in @ Brü City

TheLordCurtis checked in @ Brü City

ROYBL checked in @ Brü City

Rabinfw checked in

skylarwatson checked in @ Brü City

HowardH checked in @ Brü City

tiggerbounc checked in @ Brü City

bigjoe365 checked in

Powered by Untappd