The Inside Scoop

German wheat and pilsner malt create the backbone of this beer. Lactobacillus, a bacteria that eats sugar and produces lactic acid, leaves behind a refreshing, clean acidity. Lager yeast is used to produce the alcohol (so not a wild which is often assumed). This style is a specialty of Berlin and often served “mit schuss” (with syrup), typically raspberry or woodruff. Napoleon’s troops referred to it as “the Champagne of the North” for its refined palatefulness (pa-late-full-ness, yes) and super bubbly bubbliness, Mmmm...shampanya....