Boundary Bay’s kettle-soured Berliner Weiss is brewed with a modern nod to the traditional tart Weissbier of Berlin. Citraweiss is a sharp, clean-sour with natural haze from locally-grown ‘club’ wheat from Skagit Valley Malting. Fermentation with German ale yeast and a house blend of Lactobacillus bacteria creates the distinguishing tartness of this Berliner-style Weissbier. With a hefty dry-hop of Citra hops (one lb. per barrel), this refreshing and sessionable seasonal packs a citrusy punch.