Burbulose goes through three fermentation phases to form a moderately sour, champagne-like sparkling and quite potent beer. At the latest phase they add a generous amount of cherries together with champagne yeast, a process which results in a wine-ish, nonetheless fruity feel. A small pinch of salt is also used in production to control acidity levels.
It pairs nicely with a variety of delicate snacks, white fish meals and desserts.
CHERRY SOUR BIÈRE DE CHAMPAGNE
ABV 6.5% EBC 7 IBU 8