When making a kettle-soured beer, the brewing process is stopped in the middle of the boil, and a souring agent is added. In this case it’s lactobacillus bacteria, and it’s allowed to sour the beer right in the boil kettle. Once it’s reached its target pH the kettle is fired back up and what’s inside is boiled, killing all of the bacteria and stopping the souring process. Then the beer is finished just like a normal beer.
Techno Viking is very light and refreshing. Kettle souring gives it a nice tartness that’s not overwhelming or mouth puckering. The light German Pilsner malt backbone and mild tartness make this a very approachable and drinkable beer and a great introduction to the wonderful world of sour beers.