Alc. 5.3% | IBUs 35
This year’s Oktoberfest utilizes German Pilsner and Munich malts, as well as German Perle and Hallertau hops. We tried a very traditional method of acidification in our brew kettle using a sour wort strain we received from the Distelhauser Brewery in Tauberbischofsheim, Germany. We grew this mixture or organisms in 4 gallons of our unhopped Mirror Pond wort and added it directly to our brew kettle for a refreshing, zippy finish on this beer.