Orca Naitaka

The base beer was brewed in early 2019. The malt body with Pilsener and wheat malt ensures a light, yet velvety mouthfeel. The main fermentation was carried out with a German ale yeast and lactic acid bacteria. A Brettanomyces strain and fresh ripe vineyard peaches were added for the secondary fermentation. These were in the tank for over seven months. The beer was bottled at the beginning of April 2020 and fermented in the bottle with a champagne yeast.