Berliner Weisse

A very drinkable sour beer (not mouth puckering sour though); refreshing, tart and acidic beer with a lemony-citric fruit sharpness and very low hop bitterness. Brewed using Wheat and pilsner malts with the addition of flaked oats. The higher carbonation makes it known in Germany known as the Champagne of the North. An Interesting beer, using lactobacillus (a bacteria) for fermenting and souring and an ale yeast for fermenting. It is a beer well in keeping with the philosophy of the Fermentist - Explorations and Discoveries in Fermentation. You can drink it as is, or with a shot of raspberry/berry fruit syrup as they do in Berlin. Show Less