Wellington & Escarpment Labs Releasing Against the Currant Blackcurrant Kettle Sour

GUELPH, ON – Wellington Brewery has announced a commericial release for a collaboration with Escarpment Labs that took a bronze medal at the Ontario Brewing Awards earlier this year.

Against the Currant Blackcurrant Kettle Sour is a 5.5% abv ale described as follows:

Working with our friends at Escarpment Laboratories we used a simple kettle sour process to create a tart and refreshing sour beer. Kettle Souring lowers the pH of the beer by adding lactobacillus into the brew kettle which produces natural lactic acid. When the appropriate sourness is achieved, the kettle is brought to a boil killing any living lactobacillus, leaving behind a distinctly sour beer with notes of lemon and honey. To round out this unique beer we added local Ontario blackcurrants which contribute a purple hue, earthy berry notes, and a tart finish to this tasty summertime beer!

Against the Currant will be released tomorrow (Thursday July 7th) in a limited run of 750 ml bottles, selling for $7.95 at the Wellington retail store and select LCBO locations while supplies last.