Mosse | Moussamoussettes pet nat

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

In a large brew kettle, heat 3000 ml of water to 65°C (149°F). Add the pale malt, wheat malt, and pilsner malt. Maintain the temperature for 60 minutes to allow the grains to convert starches into sugars.

Mash the Grains

After mashing, sparge the grains with hot water to collect the wort. Bring the wort to a boil and add the Saaz hops. Boil for 60 minutes.

Sparge and Boil

After boiling, cool the wort to 20°C (68°F) and add lactic acid to achieve desired sourness.

Add Lactic Acid

Transfer the wort to a fermentation vessel and sprinkle the Lactobacillus yeast. Allow it to ferment for 5-7 days at room temperature.

Fermentation

After the primary fermentation, add the raspberry puree and mix well. Then, pitch the American Ale yeast.

Add Raspberry Puree

Let the mixture ferment for another 2 weeks. Monitor the fermentation process.

Secondary Fermentation

After fermentation is complete, add priming sugar and bottle the beer. Let it carbonate for 1-2 weeks.

Bottling

Chill the bottles and enjoy your homemade Raspberry Provincial - Fruited Sour!

Enjoy

Water

Pale Malt

Wheat Malt

Pilsner Malt

Raspberry Puree

Hops (Saaz)

Lactic Acid

Yeast (Lactobacillus)

Yeast (American Ale)

Priming Sugar

Raspberry Provincial - Fruited Sour

tonnato, parmesan cheese, calabrian chili pistachio relish

Blistered Sprouting Cauliflower

summer squash, torn basil, toasted hazelnuts, salmoriglio, buerré monte (V)

Strapponi

Stumptown Cold Brew + Tonic

chicken liver pâté, foie gatzatua, pickled vegetable, fruit compote

Pâté + Foie

Apricot Blonde Ale

Ellie’s American Brown Ale

Make Raspberry Provincial - Fruited Sour Recipe in just 3h . funkwerks brewing, ft. collins 4.7%

Raspberry Provincial - Fruited Sour Recipe

Descriptors

Tasting Notes

Food Pairings

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