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Siren Project Barista: CapHeine (2018)
CapHeine is back, this year minus the raspberries to really let the hibiscus and berry-led coffee shine. We kettle sour to a pH of around 3.5 before the boil, with further acidity coming from the coffee post-fermentation. Brewing and adding hot-brewed coffee is a painstaking manual process, in a beer which ironically is the least obvious coffee beer of the series. We think it’s well worth it, in what is a beautifully layered sour beer bursting with berry and floral flavours