This is our take on an old German beer style that was almost extinct. We used a mix of wheat and barley, spiced it up with coriander and Himalayan pink salt, and finally fermented it with both yeast and lactic bacteria. The result is a smooth flavor with almost no bitterness and a slight sour spiciness followed by citrusy zest. The finish is crisp and dry with a mouth puckering sensation. Enjoy this very refreshing brew after mowing the yard or a day at the beach.
Fun Fact: In addition to the normal fermentation using brewer’s yeast, this beer also employs lactic acid fermentation by certain strains of bacteria to create the refreshing tart acidity that is integral to the flavor. Using a technique called “kettle souring,” we’ve brought some good bacteria to the party to help us create the refreshing tartness in our take on this traditional German style. A touch of coriander adds notes of citrus and spice, while the addition of sea salt keeps this light wheat ale delicious.