About dryhopping sours

Not something we do very often, like very much or have any or no particular knowledge about whatsoever.Sometimes we choose to do it anyway to stay cool and hip though.

We’ve made two dryhopped sours before, Sour & Hoppy and EKG Sour, and the third one is being bottled this very moment.

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The name is Sur Kaskad and as some of you might’ve guessed we’ve used Cascade in this one.

As always we only use the oldest, most dank and cheesiest hops for dryhopping and Sur Kaskad is no exception.

Do you like our hoppy sours? Shall we continue with this nonsense? What hop varieties shall we use the next time?

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