This beer turned out shockingly well, especially considering the travel-brewing parameters—one of the best-tasting beers I’ve brewed. For much more on solving the problems of portable brewing on the road, see Air B & Brew: Travel-Size Brewing, On the Go.
Batch size: 1 quart (~1 liter)
3.6 oz (103 g) pale dry malt extract (DME)
0.63 g salt (about two pinches) at packaging
0.26 oz (7.5 g) dried hibiscus flowers at packaging
0.5 g Voss or Lutra Kveik
0.1 g Lactobacillus plantarum; e.g., Lallemand WildBrew Sour
Use a sanitized whisk to dissolve the DME in bottled water in a quart-size (liter-size) container, and co-pitch yeast and Lactobacillus. Ferment ambient-to-warm for 2–3 days, until the yeast drops out. Bottle with a calculated tad of priming sugar, plus salt and hibiscus, and wait 3 days. Open carefully, in case carbonation is high. Pour through a mesh strainer to catch hibiscus and enjoy.