Double Raspberry Berliner

Описание

Starting with a traditional German malt bill consisting of 50% Pilsen malt and 50% wheat malt, we then kettle sour the wort, meaning we innoculate it with lactobacillus bacteria after mashing and wort run-off but before racking to the fermenter. For Double Raspberry Berliner, we used more than double the amount of fruit compared to our other kettle sours, lending a huge ripe raspberry flavor that is a perfect complement to the dry finish and acidity of the base beer.