The second hoppy sour to emerge from Sant Andreu is a super-refreshing blend of bright acidity and bold hops. Brewed on a base of Extra Pale malt and wheat, kettle-soured with Lactobacillus plantarum, and fermented with London Fog yeast. A punchy combo of US and New Zealand hops brings layers of citrus and stone fruit, all wrapped up in a sherbety finish.