What’s this “Changeling” all about then? Well, its kettle soured, like a Berliner Weisse. (We turn the “lactic acid dial” up a few notches on the base beer, so it’s nice & puckerish). Then, as the name would suggest, we change the fruit we ferment it with. So far we’ve used Viognier Grapes, Sour Cherry, Raspberry, Peaches, Gerwurztraminer Grapes, Cabernet Sauvignon Grapes, Grenache Grapes & Gooseberries.