This dry hop sour is a low alcohol wheat beer that underwent acidification with lactobacillus bacteria and then traditionally fermented with brewers yeast. No hops were included in the boil but the beer was generously dry hopped with Mosaic hops. Then a large dose of mango was added for a tropical punch. The result is a crisp, sour and effervescent beer loaded with obvious aromas of and subtle notes of lemon, mango and berry. It’s going to be a great sipper while it lasts, no matter the weather. Cheers!