Dry Hopped Sour Sets The Bar From Category 12 Brewing
C12 Sets New Industry Standard with Dry-Hopped Sour!
FOR IMMEDIATE RELEASE:
Victoria, British Columbia – July 22nd, 2016 – Category 12 Brewing is releasing their second beer in their Elemental Series: Dry-Hopped Sour. With this release C12 is adding Total Acidity, a new statistic, on their bottle. “IPA’s often list IBU ratings on them to give an idea of how bitter the beer is” Michael Kuzyk, PhD, founder & brewer describes. “With the exciting rise of sour beers in the BC craft beer scene, we wanted to let people know how sour their beer is!”
Total acidity is measured in grams of lactic acid per litre – the main souring ingredient in sours. The general range of total acidity in sour beers is 0 to 15 g/L. “Anything above 15 g/L will stress the yeast out too much.” Kuzyk states. Our Dry-Hopped Sour has a total acidity of 3.4 g/L, but like IBU’s in beer, the total acidity can be perceived differently depending on the other elements of the beer. With a measure of 3.4 g/L, C12’s sour is on the lower end of the scale, but the light body allows the acidity and tartness to shine through.
About The Beer:
Complex and refreshing, this light and distinctly tart beer has been soured with a mixed Lactobacillus culture and fermented with Saccharomyces Trois wild yeast. To balance the acidity we generously dry hopped with new German hop varieties Hüll Melon and Mandarina Bavaria which showcase aromas of Summer fruit.
The Elemental Series is the culmination of our commitment to experimentation! We’re diving deep into unique styles, alternate microbes and obsessing over the elemental makeup of these beers. These beers are available for a short time and in limited quantities. This is an invitation into the lab that you won’t want to miss!
