A Murphy & Son Dried Yeast – Sour Trapp

This innovative yeast offers a natural method for souring beer, eliminating the need for bacteria and can bypass the lengthy 1-2 day kettle souring process, mitigating the risks of oxidation, all while achieving that desirable tartness. Specifically selected for its ability to produce lactic acid, this strain delivers a smooth, refreshing acidity with subtle to moderate intensity – dependent on your brewing conditions. Expect bright aromas of tropical fruit and citrus, with a gentle nod to traditional Belgian sour character in simpler grain bills.

Fermentation with Crisp Sour results in a delightful, smooth, and refreshing acidity within just 6 to 9 days. The acidity produced is stable and can be slightly tuned to achieve desired levels. Additionally, this yeast delivers a unique flavour profile characterized by highly fruity notes, particularly stone and tropical fruits, setting it apart from other products available on the market.