Pastry Sours

Like the cocktail sours, this range is brewed to a significantly higher gravity than Waterbeach Weisse - typically an OG in the range 1060 to 1070 (or sometimes even higher) for an ABV of 6%, 7% or more. The malt bill is accented on our classic pilsner and wheat combination but with addition of oats for mouthfeel. Then just like Waterbeach Weisse we ferment with our fresh sour mixed culture of Hornindal Kveik (to produce the alcohol!) and Lactobacillus Plantarum (to produce the lovely gentle acidity that Pastore is known for).

At this point we condition the beer on fruit puree to achieve the basic flavour profile associated with our pastry or dessert, and we will then add pastry elements such as vanilla to the beer before packaging. Typically this means some combination of vanilla, almond, pistachio and honeycomb. The result is a tasty treat of a beer, the sweetest of our ranges but still with that classic Pastore acidity.. And like all the best puddings, one is never enough.