Our Kettle Soured Lager is a twist on the traditional Berliner Weisse. The wort soured using acidulated malt and 3 strains of lactobacillus over the course of 36-hours. After kettle pH has been reached the beer then undergoes a traditional lager fermentation. During fermentation we then add generous amounts of apple cider from the Pacific Northwest, totaling just over 1-lb per gallon of beer. The beer is then refermented using a generous amount of cranberries. The resulting beer is tart and crisp, yet balanced while at the same time bursting with fresh flavors of apple and cranberries.

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