Checkpoint Charlie

Описание

In December of 2012 we decided to take a crack at brewing a Berliner Weisse, a style that we've never tried brewing before. We used equal parts barley and what malt to achieve a delicate bready note that this style is known for. We fermented our Berliner Weisse with ale yeast and a small amount of our favorite strain of Brettanomyces, aiming to be as traditional as possible. After the primary fermentation, we added a large measure of lactobacillus and let the beer naturally acidify for more than 4 months before bottle conditioning with a fresh pitch of Brettanmoyces. We think you'll be as pleased with the results as we are.