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If you look at alkalis from a chemical point of view, the term summarizes all raw materials with which you can mix a lye. The water-soluble substances share a number of different properties, but it takes almost a chemist to distinguish alkaline chemicals from others. Fortunately, however, this is about something that can be defined much more simply and clearly: beer!
In this case, alkali is not an oxide or anything like that, but a 7.3% strong, dry-hopped Sour Ale that was brewed with white grapes and fresh peaches and refined with the Hallertauer Blanc hop variety. Like all Black Project creations, Alkali does not use a traditional strain of yeast. Instead, the brewers draw on their wealth of experience in dealing with wild yeasts and spontaneous fermentation and use them to ferment their sour ale.
At the end of this process there is a delicately cloudy beer in the bright red gold of a sun-ripened peach. A fruity potpourri that smells of white nutmeg, ripe peaches, passion fruit and mango rises from the airy crown of large-pored foam. The initial taste reveals a well-hopped beer with a finely balanced acidity and a harmonious bitterness. The taste is dominated by notes of peach and grape, while hints of grapefruit peel provide a complementing tartness.
Water, Barley Malt, Grapes, Peach Hops & Yeast