A simple German barley base, hops grown and harvested in Germany, and our house lager yeast from a smaller German brewery. Fermented ice cold for a crisp finish and dry hopped with our favorite modern hop, Hallertau Blanc. We made sun tea in the July heat, we placed apricot ice cream on top of skillet peaches, and in the wake of the day we drank Sancerre Blanc until the mourning rouge warmed our faces.