Puréed green apples from France are added to the fermentation to define the familiar acidity of a lactic sour, then the beer is "dry-hopped" on fresh wasabi roots. In Intermezzo, sweet and piquant whiffs of real wasabi cleanse the bright tartness of green apple while the nutty finish of the kernel of pale malt is left to eradicate winter’s weight. Drink Intermezzo because it is time to refresh.