Wolf of the Willows Disco of the Dead Sour 440ml Can

$9.00

This collaborative beer celebrates the Day of the Dead with the Mexican bar, El Gallo Altanero, and Tequila Tromba, who host a yearly disco to shake up the bones of the dead –  ‘Disco De Los Muertos’ aka Disco of the Dead. This beer is inspired by a special cocktail made by local bartender Alejhandra of Tequila Tromba, Pink Guava, and Atole that will transport you straight to Guadalajara, Mexico. 
Inspired by a Pink Guava Atole cocktail by our collaborators Tromba Tequila and El Gallo Altanero. This guava sour uses corn maize in the mash in a nod to the original atole recipes while also using an abundance of oats and wheat to give its creamy body and haze, and lactose to give it a sweet flavour. The beer is kettle soured with lactobacillus and fermented with a dry fermenting yeast to cut through the lactose sweetness, ensuring the resulting beer remains subtly sweet. We then dry hop early fermentation it with Australian Galaxy and Enigma hops, before a hearty dose of guava puree, a hint of Madagascan vanilla and a touch of cinnamon. The result is a tropical fruit forward hazy sour beer, full of pink guava, hoppy passionfruit and pineapple, with a creamy body, subtle sweetness, and a peachy-pink hue. Abv: 5.7%

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Description

This collaborative beer celebrates the Day of the Dead with the Mexican bar, El Gallo Altanero, and Tequila Tromba, who host a yearly disco to shake up the bones of the dead –  ‘Disco De Los Muertos’ aka Disco of the Dead. This beer is inspired by a special cocktail made by local bartender Alejhandra of Tequila Tromba, Pink Guava, and Atole that will transport you straight to Guadalajara, Mexico. 
Inspired by a Pink Guava Atole cocktail by our collaborators Tromba Tequila and El Gallo Altanero. This guava sour uses corn maize in the mash in a nod to the original atole recipes while also using an abundance of oats and wheat to give its creamy body and haze, and lactose to give it a sweet flavour. The beer is kettle soured with lactobacillus and fermented with a dry fermenting yeast to cut through the lactose sweetness, ensuring the resulting beer remains subtly sweet. We then dry hop early fermentation it with Australian Galaxy and Enigma hops, before a hearty dose of guava puree, a hint of Madagascan vanilla and a touch of cinnamon. The result is a tropical fruit forward hazy sour beer, full of pink guava, hoppy passionfruit and pineapple, with a creamy body, subtle sweetness, and a peachy-pink hue. Abv: 5.7%