We’ve bittered this to about 30 IBU using Magnum and added a large late hop with Mosaic.
UPDATE: Following feedback at the festival we’ve upped the late hop Mosaic even more… Say hello to Textbook (2nd Edition)
The more different beers styles we make, the more relevant this quote seems to become. There is still much to learn.
This was our first time trying out the kettle souring technique and we’ve generously dry hopped the result with Simcoe pellets.