Some brewers take shortcuts. They kettle sour, toss in some fruit purée, and call it a Berliner Weisse. But not us. Oh no. We do it the old-school way, the right way, the classically-crafted way.

Ours is a slow, patient labor of love, fermented with brewer’s yeast, lactobacillus, and brettanomyces - three microscopic maestros conducting a delicate, funky symphony. And just when you think the show is over, we hit it with a lively can conditioning that gives it the effervescence worthy of its legendary nickname: The Champagne of the North!