Known as the “Champagne of the North”, the Berliner Weisse is a crisp and refreshing beverage that was supposedly enjoyed by Napoleon’s troops. If you’re wanting to get into kettle sours this is the beer for you. Brew a low gravity wort of 50% wheat and 50% pale malt. Boil for 10 minutes to kill unwanted microbes, chill to 90, pitch some lacto and let it sit for 24-36 hours. Once the desired pH level is reached, throw in a hop pellet (or don’t) and boil for 60 minutes. Ferment with your preferred ale yeast. The beer will be tart but void of any lacto bugs…no replacing beer lines!