The Newstead Zoo program has been fermenting away for years, like six of them. In 2020, we take V-8 one step further, by sacrificing our little canning line. That’s right, living cultures, in a 375mL can, what could be better?

Zoo V-8 uses chardonnay barrels, inoculated with Pediococcus damnosus, fermenting a huge, 50% malted oat wort, backed up by the inherent Newstead house culture. What results, is a rounded, mouth coating Golden Sour.

With a balanced but intense sourness from the pediococcus, apple cider vinegar from acetobacter, some tropical notes from brettanomyces, and a lemon twang from lactobacillus. It’s a calumniation of funk and flair, with layers upon layers of flavours, to be savoured.

This Zoo was the first iteration served in both cans and kegs, available during July, 2020.

Tasting Notes: funky, tart sour with cider tasting notes.