Mixed-ferm sours like this one love dry hops. With a one-two punch of brettanomyces to scavenge oxygen and acidity to preserve dry hop aroma and flavour, the fruity character of modern hop varietals – such as the Simcoe we picked out for this batch – can really shine. Meanwhile, the phenols in hops provide an excellent source of materials for many of the complex flavours brettanomyces can produce during can-conditioning to create something with more depth and cellar potential than a kettle sour.
