It takes two to Tango, but four to Acha-cha-cha
17 May 2019 / Beer
The Achacha (Achachairú) is a highly prized exotic fruit from Bolivia, where it is traditionally enjoyed as a Christmas treat. It’s been cultivated in Australia since 2003 by Bruce and Helen at the Palm Creek Plantation in Giru, Queensland, where it was certified organic in 2018. It’s refreshing, tangy and effervescent and the last 45 kilos of this year’s harvest went into this collaborative brew by the four 2018 AIBA Champion Breweries.
The tangy citrus taste of Achacha is the perfect match for this Gose-style beer, soured with the help of Weyermann Sauermalz, and complemented by the passionfruit aroma of HPA’s Galaxy hops.
The AIBA Collaboration Beer was served to guests at the 2019 AIBA presentation dinner and will be available to taste at GABS Beer, Cider and Food Fest in Melbourne.
Cheers to that.
