BY KARI HUMPHREYS
In it’s third year of existence, Citraweisse is now in cans! A mildly tart kettle-soured brew created with sustainability and local agriculture in mind, this beer is incredibly sessionable and cautions of summer adventures ahead!
The road to Citraweisse was uncharted for Boundary Bay Brewery. Setting out to experiment with varied microbes in search of new flavors, we split a portion off from Steady as She Gose prior to adding seawater, (Steady as She Gose is a Gose-style beer created with seawater deep from the Salish Sea,) and dry-hopped it with Citra to become Citraweisse.
To create the refreshing, tart flavor of Citraweisse, we add a house blend of Lactobacillus we call ‘Sourpuss’, a special combination of cultures used in each of our sour beers*. Sourpuss includes sourdough culture from Breadfarm, bacteria from Gothberg Farm’s Yogurt, and microbes cultured from aged beer**. Paying homage to our early years in brewing, and embarking on a new leg of the journey, Citraweisse soon became our first seasonal kettle-sour brew.
With interest in something new and exciting, people seemed to take to Citraweisse in its first year. So, we brewed it again. This time, a full batch! Finding so many reasons to enjoy this beer in the sunshine during it’s second season, it was obvious to us. We needed this beer in cans!
“When we first brewed this beer three years ago we pushed our boundaries,” General Manager Janet Lightner says. “Leaving our comfort zone allowed us to enrich our beer offerings, and continue to pursue exciting new brews." About canning this exciting new brew, Janet says it’s “a glorious short run of cans to celebrate our glorious short run summers!”
What’s makes this brew so exciting? For us, it wasn’t just about expanding our variety, but about the opportunity to support sustainability within the brewing industry.
“Everyone’s mission, if you like beer, is to make it more sustainable. Working together with local partners is a logical step,” says Brewer Bryan Krueger.
“I was blown away the first time we used Skagit Valley Malting’s ‘Club Wheat’. It’s not grown for factory brewing, it’s grown for flavor,” says Bryan, in regards to the malt he uses to brew Citraweisse.
“From seed to pint we’re always looking to support sustainability. This beer allows us to showcase what our local agriculture community has to offer.”
Why focus on sustainability? A large part of it boils down to our customers.
“Everything you do as a brewer to push the envelope and make yourself a better brewery, it enriches the total offerings for the customer.“ Bryan Krueger. Our customers care about community, and that’s why we’re proud to serve them beer that supports our local farmers and economy.
So, how sour is it, really?
“While experienced sour drinkers will enjoy Citraweisse, it has a clean sour and mild tartness that a new sour drinker will enjoy, too. It’s a nice way to approach sour beers, to expand your palate,” says Bryan. “I’m looking forward to people enjoying this beer on the beach, on the water, and for general summer enjoyment!
*Including Washington Brewers Award-winning Neighborhood Watch, a collaboration beer brewed with Chris Bierman from Gruff Brewing in celebration of Bellingham Beer Week
**The aged beer used to culture microbes was the Scotch Ale, which was Boundary Bay’s first beer ever brewed.