Ich Bin Ein Berliner Weisse

07---BerlinerWeisse

Our first stabs at a sour beer. This refreshing light beer is brewed with a technique called “sour wort”. It implies innoculating the wort with Lactobacillus and keeping warm for a few days before pitching normal yeast. The result is a tart, lemony, fresh beer.

Recipe

Malt: Pilsen, Wheat
Hops: Hallertauer
Yeast: Sour Wort -> Pasteurisation -> Wild yeast innoculation

Historique

09/09/2013 – First Brew

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