While this obscure style of beer can be a rare find even in Berlin, discovering a Hinterland Berliner Weisse can prove an even bigger challenge. It was only brewed once in 2013 and a reformulated recipe was just released once more in 2016. Hinterland brews its Berliner with the traditional kettle souring technique allowing for a 72 hour lactobacillus fermentation creating this mouth puckering beauty.
A truly tart Berliner. Light body, low alcohol, completely dry finish. An excellent choice for the dog days of summer.
|Food Pairings||Palate Cleanser|
|Malt||2 Row, Wheat, Rice Hulls|