Inspiration for beer
We wanted to make a traditional Berliner Weisse. Instead of a quick kettle sour, this beer was co fermented with yeast, lactobacillus and a strain of Brett isolated from a vintage bottle of a traditional German Berliner Weisse.
What sets this beer apart? What’s notable?
The yeast, Brett and Lacto play well together, neither dominating for your attention. But it’s not a quick process. We let this beer mature in the tank for several months before bottling and then let it sit in the bottle for many more months before deciding this beer is ready to drink.
Although we were inspired by a traditional Berliner Weisse, we still made it our own. We added a bit of oats to enhance the mouthfeel and body.
This dry and refreshing ale has notes of apple, pear, and peach, with a restrained straw-like funk.