Feijoa Weisse Ale is a winner! This multiple Gold-Medal and Trophy winner is kettle-soured with pilsner malt and wheat to produce a clean and tart finish from naturally produced lactic acid. Heaps of feijoa puree are added to create layers of fruit to balance this moderate-strength ale. Perfect for summer and great to cook with, too. We drink it as a substitute for NZ Sav Blanc!
- 2019 Gold NZ Brewers Guild Awards
- 2018 Trophy – Best in Class NZ Brewers Guild Awards
- 2018 Gold Australian International Beer Awards
Serve at 5~8 ℃
Cheese: goat cheese, Chevre, marscapone
Mains: fish: sushi, fish & chips
Dessert: fresh fruit, pies, crumbles
Kettle-souring is a technique where we isolate the lactobaccilus to our kettle where they can safely sour the beer - reducing the pH and adding heaps of delightful flavour and character to the beer. Boiling kills off the bacteria and we chill and ferment it as usual.
Best before 2022.6
INGREDIENTS : Water, NZ Barley, NZ Wheat, NZ Feijoa, NZ Hops, Yeast.