Originating in 17th century Berlin, this unique Weissbier undergoes kettle-souring with Lactobacillus giving it a refreshing lemony tartness. Because of its dry effercescence Napolean dubbed it the “Champagne of the north”.

Originating in 17th century Berlin, this unique Weissbier undergoes kettle-souring with Lactobacillus giving it a refreshing lemony tartness. Because of its dry effercescence Napolean dubbed it the “Champagne of the north”.
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