Beavertown and Dogfish Head’s world collide. The brew concept is based around digging into the Berliner Weisse style of beer, as both Beavertown and Dogfish Head have a passion from brewing sours with our ‘Phantom’ series of sours and their Festina Peche, America’s first sour beer. We took London as the inspiration to drive the conception of the ingredients and built the recipe around the botanicals infused within the beautiful and worldwide famous London classic, Gin. For this we worked with our good buddies East London Liquor Company. They brought to the table Cubeb pepper, Juniper berries, pink grapefruit and Darjeeling tea. From Dogfish’s angle Sam flew over some dried orange flesh that they use in their Namaste brew and also we looked to infuse a little cucumber as this is one of the key ingredients in DFH ‘Jin’ made at their in house distillery. Sam also flew over some of DFH fresh hand-picked Amarillo and cascade hops to add to the boil. So we used around 75% extra malt and 25% wheat as the basis for the grain bill. We mashed in, ran the wort to the copper and used a pure lactobacillus to inoculate the wort. We reached our desired pH level of 3.4 after around 24 hrs and went to pasteurise the wort. Holding the wort at 82c for an hour allowed us to now add our boil infusions. The Cubeb, Juniper and dried organic orange flesh were loaded into the boil along with a little of both the Amarillo and Cascade just to add further character to the wort. The beer is to be dry hop.