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Funktional Fruit Sour Extract Beer Recipe Kit

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Forget triple cherries... You just hit the homebrew jackpot with this fruity, funky kettle-soured ale. Prepare your palate for flavors both copious and complex -- from tart and sour to subtle and sweet, thanks to the late addition of your favorite pick-your-own fruit puree!

Funktional Fruit Sour starts out as a Belgian-style wheat, but things get funky pretty darn quick. Using unique kettle souring techniques, this recipe develops its tart, sour character in a few days, instead of months or years. All without the risk of contaminating any other batches you've got going on. 
The Belgian yeast brings out the ale's fruity flavors while complementing the tart, refreshing finish. Want to go classic? Then we recommend the Raspberry, Blackberry and Apricot purees for a sour session ale with a remarkable balance of tart, refreshing fruitiness. Want to go rogue? That's cool, too. You can't go wrong with our pick-your-own fruit options. Use our Cherry or Peach purees to create something a bit different, or add a tropical twist to this sour by adding Mango or Passionfruit purees. 
Whatever option you choose, you'll end up with a sessionable, summery crowd pleaser that pairs well with anything under the sun.
Brewing Notes:
- Style: Belgian-Style Wheat Beer/Fruit Beer
- Fermentation Range: 64 - 74F
- OG: 1.046
- SRM: 4.0
- IBUs: 9
- ABV: 4.5%
Tasting Notes:
  • Aroma: Soft malt tones underlie a complex yeast-driven matrix of spicy phenolics and fruity esters, with up-front aromas of the chosen fruit puree and an unmistakable tartness.
  • Appearance: The base beer is a deep straw color with bright white head and a slight haze. The added fruit puree will create a vibrant color ranging from peach-yellow to red-pink to nearly purple depending on the specific fruit used.
  • Flavor:  Low to moderate bready maltiness with very low bitterness. Fruit puree is the star of the show in perfect synergy with the mild to medium-high tart sourness provided by the lactobacillus.
  • Mouthfeel: Light bodied, with a smooth finish after the swallow and includes a moderate to firm tart bite on the back and sides of the tongue. 
  • Overall Impression: An incredibly easy drinking beer popping with Belgian yeast notes, deep fruit flavors and a satisfying and thirst-quenching tart finish. 
Recipe kit includes Omega Yeast Lactobacillus Blend
Brewmaster Brad's Thoughts:
"Ever since I started playing around with kettle souring, I was hooked. I've always loved sour beers, but I I've been too paranoid about cross-contamination with my other Saccharomyces based fermentations, and frankly, I often lack the patience to let a traditional sour do it's thing. Since kettle souring is quick, easy and relatively risk-free, I have embarked on a journey of making these simple, yet satisfying beers. Once I tried a specific commercial beer made in this fashion, I absolutely could not get it out of my head. Better yet, it was made with fruit. I had to try to make it myself, and this recipe is the result of those efforts. Don't be fooled by the seemingly simple recipe - the wheat and pilsner malt provide a clean malt base for the 1-2-3 punch of Belgian ale yeast, lactobacillus and your choice of fruit. The final product is certainly far more than a mere sum of its parts."

Additional information



Beer Color Light
Original Gravity


Total Time to Make 6 weeks
Regional Style Belgian
Alcohol Content Low
Yield 5 Gallons
Fermentation Type Ale
Beer Recipe Kit Instructions Click here for recipe kit instructions

Customer Reviews

Based on 11 reviews

First sour beer I've ever made and it came out great! I let it kettle sour for 3 whole days. I will probably try going a little bit longer. Great summer brew!

Interesting beer

Followed the recipe as is and it turned out well with a few drawbacks.

1.) There seems to be a very yeasty nose to the beer. I think this is caused by something I may have done, but I really don't know.

2.) For the amount of sugar in the wort, especially after adding the puree, I think I my have under-pitched the yeast.

3.) One of the bottles exploded because of over-carbonation. Not sure what could have caused that. Maybe residual sugar from the puree?

Still 4 stars, beer tastes good. Dryer than expected, and very bubbly, but overall for my first attempt at a kettle sour it was very drinkable.

This was a hit!

The ladies loved it - unanimous vote to make more. Added one pound additional golden DME. Primary fermentation with Nottingham yeast. It went form 1.054 to 1.010 over 5 days.
Transferred to secondary with crushed frozen fruit: 1.5 lb blueberries, 2 lbs berry mix (blackberry, strawberry, blueberry), 12 oz cranberries. Added more yeast Safbrew T-58. More fermentation at 75F for 2 weeks. Strain carefully while transferring to keg ( I had to repeat this step due to keg clogs), and force carbonate. FG 1.020 (could probably have gone longer if we weren't having a party).
Delicious summer beer.

Great sour!

Did a full 5 gallon kettle souring/boil and it came out with a great tartness. Doubled the LME for an ABV boost, racked over raspberries and dryhopped with lemondrop. Turned out amazing at 7.5%!


If you have been nervous about trying a kettle sour for any reason like I was, this is the kit to change your mind. I chose blackberry to go with mine and could not be happier with the final result

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