Troubadour is a bit of a favourite of ours, with Troubadour being the first brewery we partnered with back in the day. The Magma is their flagship beer – a big Belgian tripel hopped up like an imperial IPA with Simcoe hops.
Each year the guys at Troubadour change something about the Magma recipe, be it the hops used, different yeasts or creating a barrel aged version. Last year they decided to make a kettle sour version of Magma.
Kettle sours are the types of sours made by most of the Australian brewers. Lactobacillus bacteria is commonly found in fermented foods such as yoghurt and gives it that little sour zing. For the beer, ‘lacto’ added to the wort (liquid before fermentation) in the brewing kettle and that’s how the beer gets its sourness.
This beer has the tropical fruity aroma of the original Magma, but with the sour hint in behind. First taste reveals that fruit sweetness but the mouthfeel is lighter and not as full as in the normal Magma. About halfway through the sourness joins in. It really isn’t all that sour, almost more like tartness from citrus fruits.
It is light and refreshing, and you don’t really get that much of a hint of the ABV. While I don’t think it has that much of the original Magma about the beer, I really enjoyed this as a Belgian kettle sour in its own right.
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The 2016 variation of Troubadour's flagship beer Magma features Maris Otter premium malt
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The 2022 Magma variant is finished with a wine yeast
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