Our version of the classic Northern German Berlinerweiss is slightly stronger than what you would find in Germany. We aged a combination of our Nomaweiss Wheat Wine and our Kolsch in Chardonnay barrels with Acetobacter and Lactic Acid bacteria for a total of 6 months. This crisp well balanced sour has acidity that is not overwhelming when complemented with the toasted oakiness. We call in our Sour Jr.