To Øl kettle-sour the base beer before fermentation, then add lychee and hibiscus alongside Loral and Ekuanot hops. The purple carrot gives it the rose-pink colour. It's a fairly deliberate set of choices, and they mostly work together: the hibiscus is floral and faintly jammy, the lychee brings a delicate tropical sweetness, and the lactic tartness ties it all together without going sharp. The body is light and the carbonation gentle. It sits closer to a lightly soured fruit beer than anything in the Berliner or Gose tradition. The finish is dry and floral, with lingering hibiscus. Works well cold as an aperitif, or anywhere you'd reach for a light, sour fruit drink.