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Acme Boisener-weisse is a hyper-local beer made in collaboration with our good friends Michael and Soraya from Acme Bakeshop. They were kind enough to lend us their sourdough starter, made from an open-air culture of local yeast and bacteria. We took their tart and aromatic starter to a local lab to isolate the pure, fresh lactobacillus bacteria species. This beer then spends a minimum of 3 months in the bottle, developing its lively carbonation and complex sour character. Utilizing Idaho grown hops, NW barley, local wheat and local bacteria, Boisener-weisse is a truly local offering.