Grünfink is a hybrid between wild ale and white wine. 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 180 g/l of muscat blanc is added. The grapes come from our favorite vintner, Weiß in Oberrußbach, where we also age our barrels. The grapes are pressed and combined with the beer to fully ferment over the course of two months. The name Grünfink refers to the greenfinch, who can sometimes be spotted in the forests and fields around the brewery.