Collaboration 8: Lemon Meringue IPA (Brasserie Goutte d’or, Paris)

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Lemon Meringue IPA After 6 hours of peeling fresh lemon and lime, Lines and Goutte D'or proceeded with oats, wheat and fresh m-otter grist. This beer was well hopped and is super tart!! Our Passage in French/ translated. This beer will be released in the UK at the equinox festival on March 24th (tickets in our online shop): FRENCH >> Au final assez d'accord avec Thierry sur...

Collaboration 3 – Weisse Line Rubarb sour (Wiper and True)

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We brewed the beer together over a four day period at the end of July. We adopted the traditional kettle-souring methods by inoculating wort with lactobacillus. Lactobacillus is a culture of bacteria found in live yoghurts, sourdough breads and pickles like sauerkraut.  We encouraged the growth of the bacteria which gently soured the wort, before we boiled it all up and blended it with fresh Yorkshire rhubarb...