The refreshing, slightly sour Berliner is a pale thirst-quenching beer popularized in the city whose name it bears. With the Berliner Vandekelder, you are entering the Belgian sector.

To brew the Berliner Vandekelder, we had to combine our sense of adventure with a dose of patience. We let a herd of lactobacilli loose on the wort for a full two days so they could perform their magic. Once the right level of acidity was reached, we tamed this little wild beast with a vigorous boil. The result is a fresh, slightly acidic beer with just a hint of bitterness.  In terms of appearance, the Berliner is a slightly cloudy, straw-yellow beer.

The top-fermented Berliner Vandekelder has a mash wort of 10° Plato and experiences a secondary bottle-fermentation. The Berliner Vandekelder is best enjoyed at [a cooler] cellar temperature. Not coincidentally, Vandekelder.