The Wheaty Brewing Corps team is very familiar with brewing sours, generally using yoghurt or kettle souring overnight to get to where they want to be. However, the Philly Smasher Hop Sour takes a new approach, instead using Lallemand’s Philly Sour yeast. They kept the malt bill light and wheaty, adding a smattering of high alpha hops – namely Enigma, Nelson, Citra and Motueka – late in the boil and then then again in the fermenter. The end result is a 4.9 percent ABV, hoppy, sour summer quaffer.
The Philly Smasher plays mind games, as pinot gris style aromas pour forth, joined by peach, lime and lychee in a deep yellow beer that promotes a slight haze. Those same vinous white wine qualities come through quite prominently in the flavour, this time with a little bitter grapefruit alongside the aforementioned peach and lime. The light malt base works well with the decent acidity, presenting perhaps a little more sour than the recorded 3.5pH. And, true to the pinot gris style, the Philly Smasher finishes dry and crisp.