Lucy wanted us to put together a beer with that really distinct tangerine ‘tang’ up front, backed up with a juicy finish so that is exactly what we set out to do. We put together a grist of pilsner malt alongside rounding flaked oats for body. The wort was then kettle-soured overnight down to a tart but balanced 3.6pH. We hopped both in the whirlpool and dry hopped with El Dorado, a US hop with a soft citrus profile perfectly matched to our chosen fruit.
The recipe we have created includes additions of lactose, plus a touch of vanilla for sweetness. Finally, the tangerines which were pureed and added at the back end of fermentation at a rate of 80g/L.