Imža

Our passion for historical styles during early days of homebrewing pushed us to experiment. And the favourite ones were made on the German Berliner Weisse style. Nowadays the beer of this style is mostly made using the kettle souring method, which gives a pretty fast output, while earlier this kind of beer was exclusively mixed-fermented with lactic acid bacteria and brettanomyces. We choose exactly this way as the only method to make tasty, complex and interesting berliner weisse.

This is a raw ale we fermented with our own house blend of yeast, lactic acid bacteria and brettanomyces and conditioned for three months. The result is a very complex beer with funky profile, expressive acidity and hints of acetic acid.