Sladdrig Vingelvinbärs

Berliner Weisse

A semi-failed kettle sour. I decided to try Proviva with it's *Lactobacillus plantarum 299v*. However it never got sour enough for my liking and it decided to ferment on it's own. So I let it finish, then I decided to add a butt-load with lactic acid and then boil it up, both to kill the lactobacillus and to add the hops. I got a short boil and I added some plain sugar so the kveik actually would have a purpose. I let it ferment on top of 2kg red currants at 35°c for a couple of days and then turned it up to 40°c. The result turned out fine. The beer is sour, although a very basic, non-complex sourness. But it does have quite a lovely colour and quite a fruity profile. you can't find much of the currants but Loki, the kveik really did add tonnes and tonnes of fruity esters. Lots of tropical fruit!