Alc. 5.5% | IBUs 5
We revived the traditional German beer and threw in an Oregon twist. This beer is soured with lactobacillus, takes German hops in the mash and none in the boil. On the way to the fermenter, we threw in Jacobsen salt (mineral salt from Netarts Bay, Oregon) and coriander. The result is light tartness and slight brine in an easy drinking beer.