This German wheat beer owes its lemony tartness to the addition of lactobacillus to the brew kettle. The resulting acidity balances the sweetness of malted wheat, resulting in a tart, refreshing, spritzy tipple that many a faithful wine lover has fallen for. Legend has it Napoleon’s troops, during their wars in Prussia, dubbed it the Champagne of the North. Santé and Prost!
MaltsWhite Wheat, Pilsen, Oats, Flaked Barley
YeastKettle soured with Lactobacillus