Cloudy IPA is a very suitable base for making acid. After acidification in a lactic acid bacteria pot, more protein will be produced, and the bitterness of IPA will be reduced, resulting in a full-bodied and fruity aroma. Citrus juice participates in fermentation at the same time, increasing the tannins of citrus peel and the basic bitterness of hops, which not only satisfies the basic flavor of turbid IPA, but also avoids overshadowing it, with strong palatability and maintaining an attitude.