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After the last success of our Sour IPA, we decided to experiment with this style once again. This time, we chose not to sour the beer with lactic acid bacteria, and instead, we used a very unique yeast known as Philly Sour for fermentation. These yeast strains not only produce alcohol and carbon dioxide but also generate lactic acid. The beer was generously hopped with a delightful combination of Sabro and Belma hops. The whole brew was complemented with mandarins, bananas, and coconut flakes.