This is our take on a German classic, it is composed of Pilsen, Wheat and Oat malts; after mash the wort was soured in the kettle for 3 days. After souring of the wort, addition of hops and fermentation was completed we blended Tangerine and Cranberry fruits to complete this unique delight. We named it Flying Duck Sour for the Flying Duck Whirligig in the Vollis Simpson Whirligig Park, adding Sour at the end to convey its tart profile.
Berliner Weisse. ABV = 4.5% IBU = 15