Wolf of the Willows Disco of the Dead Sour 440ml Can

This collaborative beer celebrates the Day of the Dead with the Mexican bar, El Gallo Altanero, and Tequila Tromba, who host a yearly disco to shake up the bones of the dead - 'Disco De Los Muertos' aka Disco of the Dead. This beer is inspired by a special cocktail made by local bartender Alejhandra of Tequila Tromba, Pink Guava, and Atole that will transport you straight to Guadalajara, Mexico. Inspired by a Pink Guava Atole cocktail by our collaborators Tromba Tequila and El Gallo Altanero. This guava sour uses corn maize in the mash in a nod to the original atole recipes while also using an abundance of oats and wheat to give its creamy body and haze, and lactose to give it a sweet flavour. The beer is kettle soured with lactobacillus and fermented with a dry fermenting yeast to cut through the lactose sweetness, ensuring the resulting beer remains subtly sweet. We then dry hop early fermentation it with Australian Galaxy and Enigma hops, before a hearty dose of guava puree, a hint of Madagascan vanilla and a touch of cinnamon. The result is a tropical fruit forward hazy sour beer, full of pink guava, hoppy passionfruit and pineapple, with a creamy body, subtle sweetness, and a peachy-pink hue.