About OAKLANDER-WEISSE

Our Berlinerweisse undergoes a kettle souring process, where we have our batch sit in the boil kettle for 48 hours with a souring bacteria. This allows for a short lactic fermentation that develops moderate acidity and sourness. Low ABV is typical to the style, so this is a sour beer for any occasion, and any time of day. Brightly effervescent, with a lemonly sourness, and a dry finish.