Made in the style of a German Berliner Weisse, this beer stands out for its exceptionally low level of alcohol combined with high levels of tart, lactic acidity (pH 3.0, akin to grapefruit). Backing up the acidity is a surprising level of flavour and body for such a low alcohol beer, with plenty of malty, husky grain flavour and a pale yellow colour with some haze. Our kettle sours differ from most of the others because we use malted and lightly-kilned Alberta barley as our inoculation source, getting a mix of wild yeast and bacteria to do the job of souring the beer instead of a pure laboratory culture from yogurt or a probiotic pill. – Very limited quantities available because this started as an 1100-L batch and 500L ended up in barrels to age for later. This beer is selling very well at the pub, especially paired with a sugary syrup like our Alberta Saskatoon or Strawberry Rhubarb.