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La Niña Fresa is a spontaneously fermented Farmhouse Ale. It’s brewed following the same process as Tepache - a traditional fermented beverage originating in Mexico City. The naturally occurring brettanomyces and lactobacillus on the skin of the pineapple transforms this ale into a wonderful and slightly tart, refreshing beer.
"Beer is a living being and this is a great example of what that means. By using this Pre-Columbian Mexican technique, we are able to experience the many possibilities of wild fermentation batch to batch." - Richard Angeles (Production Manager)
Tartness and pucker lovers. Organic acids naturally come about from the acidified malts in the mash or during fermentation from various microorganisms and barrel aging. That's why the term 'wild' is used around Sours. They range from soft and floral and semi-sour to super funky and very sour and really everywhere in between.