Sour Weisse is the 3rd release of the Fremont Fermentation Lab, a project Fremont Brewing created to brew unique small-batch artisan beers. Sour Weiss is touched by lactobacillus through a traditional souring process where we let this naturally occurring bacteria - found on all barley - have free reign of the wort in the kettle overnight before we boil it and ferment with our house yeast. It's like a lactobacillus playground (until we kill them during the boiling process). This all-natural process lowers the ph of the wort giving it a pleasant tart ness. We then ferment out any residual sugars with our house yeast so the beer finished dry and delicious ... just like you :)

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