Raspberry Sour

We’ve brewed a kettle Berliner Weiss style using Lactobacillus culture in the brewhouse to sour the base beer made up of pilsner and wheat malts. We add over 100kg of raspberries in late fermentation for a well integrated infusion of flavour and colour. At 3.8% ABV it's the high end of the classic style guidelines, but still ideal in the heat of the day.

The result is a delicate pink shade reminiscent of a rose’, subtle raspberry in the mouth, light, tart and effervescent.
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