An experimental take on the Berliner weiss. We sour-mash a wheat based malt bill (we let it sit in the mash tun over the weekend to sour naturally) then lager it to avoid the more fruity funk that comes with the style. Lightly tart, but not super sour, the finished beer is infused with fresh hibiscus flowers and a dash of pureed black currant to provide this lingering but dry dark berry note, and a tannic zip from the organic hibiscus tea
