Next week be on the lookout for the next in Fremont Brewing’s “Fermentation Lab Series”, in bottles and on draft. The name of the beer is “Sour Weisse Touched by Lactobacillus”. At 4.00% Alcohol by Volume this beer is comprised of Pale malt, Thomas Faucet Wheat malt, Acidulated malt, Raw Wheat, Rolled Oats, Dextrin malt, and hopped throughout with Goldings hops.
Historically a Berliner Weisse is a top-fermented beer with both warm yeast and wild yeast lactobacillus. Often this beer is associated with being refreshing, sour, acidic, or tart, which often inspire comparison to lemon citrus.
With his experience already producing beers, like 100% Brett, lead brewer James McDermet took to work by first souring the wort over night, in the boil kettle, with lactobacillus bacteria in the kettle. This process allowed the wort’s pH to lower, which produced a comfortable tartness. Unfortunately the process of lowering the pH required hourly checks to ensure optimal pH. Once the desired pH is reached, the wort is then brought up to temperature suitable for the addition of hops, before being transferred into a fermenter to remove any residual sugar.
The result is a beer that finishes dry, is low in alcohol, and will be ready for purchase next week.
About Fremont Brewing Co.
Fremont Brewing was born of our love for our home and history as well as the desire to prove that beer made with the finest local ingredients – organic when possible --, is not the wave of the future but the doorway to beer's history. Starting a brewery in the midst of the Great Recession is clearly an act of passion. We invite you to come along with us and enjoy that passion -- because beer matters.