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Tart and sparkling, East Bayliner Weisse is a funk forward lactic mutha that finishes clean with a touch of tropical fruit. Wheat and Pilsen malts were “sour-mashed” for 24 hours then paired with a touch of aged saaz in the kettle. The yeast lineup is phenomenal: Brett Brux and lactobacillus are blended with California saccharomyces cerevisiae giving this beer layers of depth and a mouth watering, puckering bite.
Tartness and pucker lovers. Organic acids naturally come about from the acidified malts in the mash or during fermentation from various microorganisms and barrel aging. That's why the term 'wild' is used around Sours. They range from soft and floral and semi-sour to super funky and very sour and really everywhere in between.