Bright, tart, real fruit. A refreshingly tart kettle sour rotating through local-leaning fruit — calamansi, soursop, lychee. Low ABV, high refreshment.
Kampong Sour is our playground. The base is a clean, lightly tart kettle sour — we acidify it in the brewhouse over a day or two rather than ageing it for months — which keeps it bright and approachable rather than mouth-puckering. Then we build each batch around a fruit, leaning toward flavours that feel at home here: calamansi, soursop, lychee, sometimes a chilli-mango experiment.
Because the fruit rotates, no two batches are exactly alike, and that is the point. It is the beer we use to try ideas, gauge what the taproom enjoys, and keep ourselves interested. Ask at the bar what is pouring this week — the staff will tell you what fruit went in and how tart it landed.
At 4.2% and barely bitter, it is the most refreshing thing we make, and it converts a lot of people who arrive saying they "don't drink beer". It is seasonal by nature, so when a batch is gone, it is gone until we brew that fruit again.
Ceviche, cheese boards, a hot day on the canalside bench.
Good to know
Wine drinkers, the beer-curious, anyone after something bright and cold.
- Quick clean kettle-souring
- Rotating real-fruit additions
- Very low bitterness
- On tap while the batch lasts
- Limited cans when in season
Rotating seasonal · ask what's pouring.