La Petite Café

Sour Ale with Coffee

We never pass up the opportunity to feature coffee from our Chicago friends at Dark Matter. This time, we created a sour base to complement an experimental batch of their Catuai coffee fermented with Oenococcus oneii bacteria traditionally used in red wine production.


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  • Malt Bill: Indiana Pilsner Malt and Melanoidin Malt
  • Hops: Some, not a lot
  • Yeast: CSB House Wild Yeast
  • ABV: 3.5%
  • Serving Temperature(F): 40-45 
  • Glassware: Tulip or snifter
  • Format: Draft Only