Berliner Braun uses a sour mashing process to force a sour fermentation. A strong lactic and funky fermentation ensues for twenty four hours before the beer is boiled and fermented as normal. The PH of this beer dropped to 3.4 from 5.2 overnight. This unaged version is tart, sour, and has a corresponding dark fruit malt character. We decided that instead of aging all of it, we will release a small amount of it before it goes into barrels. Unlike a traditional Berliner Weisse our version features a lot of dark malt character which lends a deep fruited flavor and slight residual sweetness. We plan to capitalize on these flavors by aging the majority of this beer on Tart Cherries in Bourbon Barrels. We hope to have this aged version available for the summer! Also look out for a more traditional Berliner Weisse beer this summer.