From the brewery: "The idea of this beer comes from a previous collaboration with Sebastian Sauer (Braustelle, Freigeist, The Monarchy) during a visit to our brewery in October 2013. Sebastian is a young brewer Cologne, eclectic and imaginative. Since both go crazy for sour beers, our partnership could only go in that direction. Both wanted to use raspberries: as a basis Sebastian had assumed a sort of Berliner Weiss fermented with lactic acid bacteria, but I wanted to ferment the juice directly into the wood (as I do for Chrysopolis). In the end we decided to opt for a compromise: direct fermentation in barrel with a small addition of lactic acid bacteria. The inoculum of lactic acid bacteria was done after a few days, just when the fermentation was starting spontaneously. After 6 months, the beer was extracted from the barrel and put to mature in a vat where were added raspberries and green beer. These additions promote a second fermentation, the convection currents that are generated increase exchanges between fruit and liquid, also raspberries make a characteristic sourness."
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