At 4.2% ABV our Provincial is our sessionable Belgian-Style sour ale brewed utilizing a unique 24-hour warm souring technique using lactobacillus in the wort. We fermented with a Belgian wheat yeast strain famous for fruity flavors and a dry finish, making it the...
Blackberry Berliner is a sour wheat ale that starts with a traditional German malt bill consisting of 50% Pilsen malt and 50% wheat malt. To achieve the tartness and acidity, we kettle sour the wort, meaning we innoculate it with lactobacillus bacteria after mashing...
Apricot Engelbert is an apricot version of our Berliner Weisse. with a solid wheat malt body and an assertive sour flavor. The low alcohol provides easy drinkability with crisp finish and just enough tartness to let you know it’s there. Berliner Weisse dates back to...
