Seville Sunrise
Fruited Berliner Weisse with Seville Oranges & Pomegranate
Tasting Notes
A balance between sweetness and acidity, bursting with fresh, zesty aroma of orange peel and subtle hints of pomegranate. Light, refreshing, and highly drinkable.
The Lore
Seville Sunrise takes its inspiration from the classic ‘Sunrise’ cocktail. A simple three-ingredient drink made with a spirit, then layered with orange juice and Grenadine for the appearance of a sunrise.
For our first kettle soured ale, we replaced the Grenadine with a simple pomegranate molasses and chose oranges from the Seville region of Andalusia, where the bittersweet citrus is prized for its intense, aromatic peel.
Food Pairing — Spicy tacos, ceviche, and soft cheese like Brie.
The Process
The grain bill is a simple 70/30 mix of Finnish grown Pilsner and Wheat malt, mashed in at a high temperature for residual sweetness.
The zest and juice from a pile of fresh Seville oranges along with a few litres of pomegranate molasses are added late to a pre-chilled whirlpool for maximum retention of aroma and flavour.
Seville Sunrise was first soured with a lactic bacteria similar to what might be found in a yoghurt, before being boiled and sent to the fermenter with a flavour neutral American ale yeast.
Brewing Seville Sunrise
Tasting Notes
A balance between sweetness and acidity, bursting with fresh, zesty aroma of orange peel and subtle hints of pomegranate. Light, refreshing, and highly drinkable.
The Lore
Seville Sunrise takes its inspiration from the classic ‘Sunrise’ cocktail. A simple three-ingredient drink made with a spirit, then layered with orange juice and Grenadine for the appearance of a sunrise.
For our first kettle soured ale, we replaced the Grenadine with a simple pomegranate molasses and chose oranges from the Seville region of Andalusia, where the bittersweet citrus is prized for its intense, aromatic peel.
Food Pairing — Spicy tacos, ceviche, and soft cheese like Brie.
The Process
The grain bill is a simple 70/30 mix of Finnish grown Pilsner and Wheat malt, mashed in at a high temperature for residual sweetness.
The zest and juice from a pile of fresh Seville oranges along with a few litres of pomegranate molasses are added late to a pre-chilled whirlpool for maximum retention of aroma and flavour.
Seville Sunrise was first soured with a lactic bacteria similar to what might be found in a yoghurt, before being boiled and sent to the fermenter with a flavour neutral American ale yeast.
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