This year’s version of Deschutes Brewery’s Oktoberfest utilizes German Pilsner and Munich malts, as well as German Perle and Hallertau hops. This year, we tried a very traditional method of acidification in our brew kettle. We used a sour wort strain we received from the Distelhauser Brewery in Tauberbischofsheim, Germany. Say that after a couple of pints…we grew this mixture or organisms in 4 gallons of our unhopped Mirror Pond wort and added it directly to our brew kettle for a refreshing, zippy finish on this beer. IBU’s 58