Siren Project Barista: CapHeine

CapHeine is back, this year minus the raspberries to really let the hibiscus and berry-led coffee shine. The brewery 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. They think it’s well worth it, in what is a beautifully layered sour beer bursting with berry and floral flavours.