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This is an oddball beer that's really only found in Berlin. It's
hazy, bready, sour and refreshing - kinda like sour dough in a glass.
Because it is sour, one doesn't want a strong hop presence. So
only a 10 minute boil was done to isomerize some of the hop oils.
Traditionally, this beer is not boiled at all. Since we have
critters in Tucson that would love to spoil our beer, we figured it
would be a good idea to boil it and control what critters get to chew
on it.
Both the ale yeast and the lactobacillus culture were pitched at
the same time. The primary fermentation was done after a couple
days. The bugs will work on it for a couple months to sour it up.
We also tried out our 4x chiller for the first time on this batch.
Chilled it down to pitching temps in 12 minutes. Pretty badass.
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