With my last beer - Fruity Tooti - being the best beer I've brewed in ages I wanted to try another sour beer using acid malt, but using a more normal amount in the grain bill. I thought that a fruit addition would help this beer appeal to my friends that aren't keen on sours.
My recent beer saison made with some acid malt was a big hit with friends and as the winter weather is conducive to brewing lager, I decided to make a lager with acid malt. Throwing caution to the wind - and receiving 100% extra acid malt for free when I bought 500g - I added more than style guidelines suggest for acid malt addition.
After showing the ingredient list to my daughter, she came up with the name!
Mash - 1 hour at 67°C
2 Kg Pilsner malt
500g acid malt
Boil - 1 hour