This recipe is the creation of homebrewer Michael Soo, who won the Extreme Homebrew Challenge during Philly Beer Week with his mojito-inspired Berlinerwiess.
A traditional base of pilsner, wheat and acid malts first underwent primary lactic acid fermentation, followed by a secondary fermentation with lime juice, lime zest, fresh spearmint and oak chips soaked in Dogfish Head rum. The result is a crisp, tart and refreshing mix of citrus and mint that finishes dry and clean.
This one goes great with our Fish Tacos!
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