Kinnegar Walla Walla is a kettle sour from County Donegal that debuted at the Big Grill festival in 2015 and was almost certainly the first indigenous kettle sour to appear in Ireland. This fresh and fruity sour blends rhubarb and ginger into a pale yellow, crisp brew with refined acidity.

Named after the American city but thoroughly Irish in character, this 5.5% ABV sour balances the tartness of the kettle sour method with bright fruit and spice notes from rhubarb and ginger. It delivers a light, refreshing profile that suits food pairing well, particularly fish and lighter dishes.