Wayward Brewing Co.
4.5% American Wheat Ale soured with Whey from the Bruny Island Cheese Co. The collab started when we received a little drum of acidified whey from our mates at Bruny Island Cheese Co. and used it as our lactobacillus starter culture on a little American Sour Ale.
The strains of lactobacillus aren’t what we tend to use in our house sours, but what we did know was that they would create lactic acid, so we went for it. In a very short period of time the wort acidified and fermented out and we added a simple malt base of ale, oats, wheat and caraamber (no hops!)
The result is a delicious little Sour Ale.