Brewed by Deschutes Brewery
We used a method of souring the mash by letting the mash sit overnight at 120 degrees; this created a unique sour flavor naturally. The Bretterweiss takes that souring flavor to another level by adding brettanomyces bruxellensis to the beer in oak wine barrels and letting it age for 14 months. The clarity remained great and the sourness became more complex. A slight oak profile can be found in the midst.