Big Raspberry notes with earthy chocolate & toffee
We start with a co-fermentation of lactobacillus in a blonde saison/farmhouse base, we then add a truckload (not literally) of raspberries from Noodles’ farm and some cacao husks thanks to Mörk Chocolate in Melbourne. The result is an enjoyable raspberry sour punctuated with some earthy chocolate and toffee notes.
