Big Drop Double Strike Sour began as a seasonal release before joining Big Drop's core range. The brew uses a naturally low-attenuating 'lazy yeast' that does not fully ferment sugars into alcohol, combined with a grain bill of over 20 specialty malts to provide body and structure. Acidity comes from a blend of malic, lactic, citric and tartaric acids alongside black tea and malt vinegar, all without dealcoholisation. Big Drop describes the underlying malt character as clean bread that balances the sharpness of the acid profile, and positions Double Strike as an accessible entry point into the non-alcoholic sour style.