Berliner Weisse

know, like for

me, not that you're making sour beers, but you know what I mean? We have this lacto pitch we use for Berliners that will take anything right through fucking, you know what I mean? Like, so, you know, that's what I'm thinking.

Like, all right, so how do we not change yeast or yeast fermentation profile, but help it chew.

Does that make sense?

But if I'm selling it to other businesses.

I wonder if you could do it almost like they do a Berliner Weiss.

You know how they do a Berliner Weiss and then they do like a woodruff syrup or they'll do like a raspberry syrup.

But if you did a tamarind syrup into a Berliner Weiss.

Yeah.

Yeah, we originally had the tamarind in it.

But if I'm selling it to other businesses.

I wonder if you could do it almost like they do a Berliner Weiss.

You know how they do a Berliner Weiss and then they do like a woodruff syrup or they'll do like a raspberry syrup.

But if you did a tamarind syrup into a Berliner Weiss.

Yeah.

yeah we originally had the tamarind in it and i'm at the recording that's true that's true and actually i'm going to

Bobby was in here, and he brought you a couple of those sour beers that were from their Beach Feels Tiki series.

So Oak Cliff has a series that they do of kind of Berliner Weiss, which are like the sour little tart beers called Paletta Weiss.

And so they do that as a tribute that was inspired by the peleteros of Oak Cliff, which are the ice cream and popsicle vendors that push the carts around.

Yeah, so they brew these beers as an inspiration from that type of thing.

That's good.

Look at you.

I'm telling you the Berliner Weiss style, and that's Paletta Weiss, but it's that style where it's not super sour.

It's more tart than sour right now.

A lot of hazy IPAs, West Coast, fruited sours.

We've got a Berliner Weiss coming out this weekend.

It's our six-year anniversary this coming weekend, so we've got a bunch of cool beers coming out, but other than there's a handful of styles we don't dabble with too much just because they're not our favorite to drink ourselves, so we like to give everybody a little bit of what we enjoy.

So I want to say this, the craft beer industry is changing.

Then I had a glass of Peter Piper's Pickled Pepper, a dill and hot pepper beer with a surprising amount of pepper kick, which was fun for the first half to two-thirds, so I think if I ever had it again it would be a short pour.

Then I went with a Dreadnought Dunkle, Oktoberfest style, and I wrapped up with a low-alcohol Berliner Weiss raspberry that was tart and refreshing.

Today is the wedding and reception, and I'm told I'm expected to attend the after-party as well, so we'll see what kind of podcast you end up getting out of me tomorrow.

But for now, here's the trivia.

be disappointed.

Yeah, give the strawberry, Berliner Weiss, I guess.

The Frozen Apple Blossom, apple cider, seagrams, ginger ale, Hartley apple, brandy, mini marshmallows, and maple syrup for $16.50. See, that's kind of a lot of money to spend on a drink you don't know if you're going to like.

No, it's