Citrus Hystrix is a lime native to South East Asia. We’ve used it in the PL brewhouse before, and here it shines again.
Developed by PL alumnus Kristy McMillan, this mid-strength kettle sour is brewed with Pale Malt, Wheat, Enigma hops and ten kilos of Citrus Hystrix. The resulting liquid is glowing gold, with streak of oily lime.
Expect a lively aroma, with notes of spiced citrus and curry leaf. The bacteria Lactobacillus generates a good lick of acidity, pairing with Hystrix for a vibrant mid-palate lift. To finish, herbaceous lime and a hint of biscuit malt.