Produced using the traditional Berliner Weisse no-boil method, this beer is made with a high wheat content (70%) and hops boiled separately. It is fermented using a mixed culture of Brettanomyces, Saccharomyces, and Lactobacillus, and aged for six months. After the addition of cabernet sauvignon grapes, the beer is aged for another month before being ready for consumption.
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