Using premium Oregon fruit, we set out to create a brew reminiscent of the sweeter, heavy-hitting sours taking the US by storm. Zombie Pop packs double the fruit puree of its more mellow cousin, Fool Raspberry Sour, and was fermented out on a base of 35% Oats and 65% Pilsner malt. Using our favourite lactobacillus culture we ran a shorter kettle souring process (to keep the acidity from the fruit in check) and sweetened the palate up with a touch of milk sugar.

The result? An insane whack of fresh raspberryslightly sweet, slightly sourtopped off with a smattering of vanilla and a chewy mouthfeel. Brace yourself for the kind of intensity in a fruited sour we hadn’t seen in our beers to date.