lemonade out of unsoured beer

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the bruery took their lemons and made lemonade
its not a problem, its a new fun beer to discover:

Our recent batch of Hottenroth refused to sour. It tastes like a great beer, but it doesn't taste like Hottenroth. The joy and pain of working with a bacteria such as lactobacillus is that it is hard to control and the results can often vary. The joy and pain of being a small brewery is that we can make adjustments and turn a problem beer into a new and delicious beer. Coming soon to a tasting room near you: Nottenroth, unsoured Hottenroth fermented with kumquats.

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