Based on the brewing tradition of North Eastern Germany, but given a contemporary hop treatment, this thirst-quencher is fragrant, clean and sharply acidic. Dry-hopped with Amarillo for grapefruit aromatics and no bitterness.
Based on the sour beer traditions or Prussia and Saxony but brewed like a modern pale ale.
This beer is fermented twice: firstly with Lactobacillus to give a balanced acidity and then with a British strain of brewers’ yeast for smooth body. It’s then dry hopped to give big juicy flavours with negligible bitterness.
Stephen M@ The Cellar Bar
5 years ago