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To make this beer we start off with a sour mash and pitch that into our boil to instantly kill the infectious bacteria Lactobacillus. To make a good sour mash, you must live through one consequence, the smell. A sour mash is when you take unfermented wort and pitch the Lactobacillus bug into the wort and allow it to sit in an anaerobic environment at 90 degrees or more. The Berliner can come with or without syrup. We have Raspberry, Apple, or Woodruff syrups to flavor the beer.