5.7% ALC/VOL • IBU 13 • Limited
About The Brew
Sour beer gets treated like a modern craft stunt, which has it backwards. Before pure yeast cultures were isolated in the 1880s, a little tartness was simply what beer tasted like — wild yeast and bacteria got into everything, and brewers worked with it because there was no other option. The whole German tradition of Berliner Weisse and Gose grew out of that, refreshing, low-alcohol beers where acidity was the point rather than the flaw.
What’s actually new is the speed. Kettle souring lets brewers introduce lactobacillus, hit the exact acidity they want, then boil to lock it in — clean, bright tartness in days instead of the years a spontaneous fermentation demands. It’s less lambic, more lemonade.
Prickly pear is the perfect passenger for that. The fruit of the Opuntia cactus, it brings an almost unreasonable magenta color and a soft flavor somewhere between watermelon and bubblegum — sweet, floral, and just gentle enough not to fight the acidity.
At 5.7% and 13 IBUs, Prickly & Thiccly is tart, fruit-forward, and a very particular shade of pink. Thicc, as promised.
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