Spontaneous, sour
Fermentation
Beer description
Here's a revisited version of the German Berliner Weisse with our touch of black malts. This wheat-rich beer has spent several days in a sour kettle to develop a clean acidity and the characteristic aromas of lactobacillus. An addition of fermenting black cherries complements the already fruity flavours of this thirst-quenching beer. As they say, it works in the cheeks!
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