5.3% alc./vol.

 Sand the floor. Paint the fence. Wax on, wax off.

There is something to discover within everything we do, no matter how mundane. So what is there to discover in fermenting a beer with an open or closed vessel? An age old question that we are thankfully finally trying to answer. With help from our good friends at Indie Alehouse and Lallemand Brewing, we brewed two batches of the same German-style Hefeweizn, one with open fermentation at Indie Alehouse and one with closed at our brewery. Is there a difference? Does one have more aroma or different flavours than the other? Which one is better? Try them both and you be the judge!

Can conditioned.


Water: Pure Muskoka water

Barley/Malt: Pilsner, Wheat

Hops: Hallertau Mittelfruh, Saaz

Yeast: Lallemand Munich


Original Gravity: 12.5°P

International Bitterness Units: 15

Standard Reference Method: 6

Final Gravity: 2.8°P

 Cellarable? Glassware
No Snifter

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