Twenty-Hour Berliner Wiesse

Berliner Weisse is a tart and refreshing wheat beer style from Northern Germany, dating back to at least the 16th century. It is soured and fermented with a combination of brewer’s yeast and lactic-acid producing bacteria. Traditionally, customers in Northern Germany order a draught Berliner Weisse and specify a shot of raspberry syrup (Himbeersirup) or Sweet Woodruff (Waldmeistersirup) served in the beer.

  • COLLABORATION BEER
  • Type: Berliner Wiesse Sour
  • ABV: 5.0%
  • IBU: 5
  • SRM: 3.2

ABOUT THE NAME

The name Twenty-Hour is an homage to our locations in Akron and Canton/Massillon and the amount of time it took to travel between the two cities via canal passenger boat in the 1850s. It’s also, incidentally, the time we spent sourcing the wort before fermentation.