SHABOGAMO SOUR
BERLINER WEISSE
Creator, Dave Hurley
SHABOGAMO SOUR
Creator, Dave Hurley
SHABOGAMO SOUR
Creator, Dave Hurley
Modestly soured with a light addition of pink Himalayan salt to enhance each thirst-quenching sip. Skip the fruit and dry hop, this beer does fine on its own. Best enjoyed on warm summer days near the deep, cool waters of Lab West’s adored lake.
Some deep conflict arose in the naming of our Shabogamo Sour. While it is quite a unique moniker, paying homage to the Shabogamo Lake System, it tends to be a tongue-twister for those pronouncing it for the first time. Our head brewer fought to keep the name, given the lake is so interwoven with Lab West culture and recreation. A little tip to pronouncing this one correctly the next time you stop by the taproom, Shabogamo (Sha-boo-ga-moo).
Some deep conflict arose in the naming of our Shabogamo Sour. While it is quite a unique moniker, paying homage to the Shabogamo Lake System, it tends to be a tongue-twister for those pronouncing it for the first time. Our head brewer fought to keep the name, given the lake is so interwoven with Lab West culture and recreation. A little tip to pronouncing this one correctly the next time you stop by the taproom, Shabogamo (Sha-boo-ga-moo).
Modestly soured with a light addition of pink Himalayan salt to enhance each thirst-quenching sip. Skip the fruit and dry hop, this beer does fine on its own. Best enjoyed on warm summer days near the deep, cool waters of Lab West’s adored lake.
Some deep conflict arose in the naming of our Shabogamo Sour. While it is quite a unique moniker, paying homage to the Shabogamo Lake System, it tends to be a tongue-twister for those pronouncing it for the first time. Our head brewer fought to keep the name, given the lake is so interwoven with Lab West culture and recreation. A little tip to pronouncing this one correctly the next time you stop by the taproom, Shabogamo (Sha-boo-ga-moo).
Some deep conflict arose in the naming of our Shabogamo Sour. While it is quite a unique moniker, paying homage to the Shabogamo Lake System, it tends to be a tongue-twister for those pronouncing it for the first time. Our head brewer fought to keep the name, given the lake is so interwoven with Lab West culture and recreation. A little tip to pronouncing this one correctly the next time you stop by the taproom, Shabogamo (Sha-boo-ga-moo).
Modestly soured with a light addition of pink Himalayan salt to enhance each thirst-quenching sip. Skip the fruit and dry hop, this beer does fine on its own. Best enjoyed on warm summer days near the deep, cool waters of Lab West’s adored lake.
Some deep conflict arose in the naming of our Shabogamo Sour. While it is quite a unique moniker, paying homage to the Shabogamo Lake System, it tends to be a tongue-twister for those pronouncing it for the first time. Our head brewer fought to keep the name, given the lake is so interwoven with Lab West culture and recreation. A little tip to pronouncing this one correctly the next time you stop by the taproom, Shabogamo (Sha-boo-ga-moo).
Some deep conflict arose in the naming of our Shabogamo Sour. While it is quite a unique moniker, paying homage to the Shabogamo Lake System, it tends to be a tongue-twister for those pronouncing it for the first time. Our head brewer fought to keep the name, given the lake is so interwoven with Lab West culture and recreation. A little tip to pronouncing this one correctly the next time you stop by the taproom, Shabogamo (Sha-boo-ga-moo).
“A great, clean sour, that's not too sour!”
THE STYLE
Berliner Weisse is a tart wheat (Weisse in German) beer with two main differentiating ingredients, wheat and Lactobacillus. The high amount of wheat used in the grain bill contributes to the beer's cloudiness and compliments the tartness that comes from the Lactobacillus souring process. Lactobacillus (bacteria that can be found in dairy products) is added to the brew in the kettle, where it consumes some of the sugars present to produce lactic acid over a 12 - 20 hours timeframe. The terminal PH target for this sour is 3.5, which we believe is the sweet spot for this ever-popular style.
THE HISTORY
Developed initially around Berlin, Germany, in the 17th century, hence the name. The origins are not certain of how this style came to be. One theory is French immigrants in Berlin developed it after picking up techniques from brewers. Another theory is that the beer Haldbersadter Broihan was a popular sour in Berlin in the 1640s.
THE DETAILS
Ingredients: Water, Malted Barley, Malted Wheat, Hops, Yeast, Himalayan Salt
Adjuncts: Kefir, Himalayan Salt
Hops: Centennial Cryo
Malt: Pilsen, Wheat Malt, Acidulated
Tasting Notes: Tartness, Light hints of Salt