Rotkehlchen is Wappler's wild ale with apricots. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We produce a wort from malted barley, wheat and aged hops that is full of long chain carbohydrates (including starch) that ensure a long and slow fermentation. The fermentation takes place in an oak barrel that previously housed red wine. Our microbial culture consists of yeast and bacteria from Belgian lambic. The beer is allowed to slowly ferment for over a year, after which we added 350 g/l of apricots. After a second fermentation, we bottled the beer with a dash of sugar for carbonation. Rotkehlchen is German for European robin, one of the cutest little birds you can find close to our sour beer barrels.