Like the original, this variation on the Raspberries on Acid is also an imperial witbier brewed with oats, barley malt, orange peel and coriander, soured in the kettle with lactobacillus bacteria, and complemented with light hopping for a bigger-than-normal and pleasantly sour wheat ale. For a creative variant to this batch, we’ve forgone the raspberries in a few barrels and aged a portion of this brew with the flavors that have made Florida’s famed Key Lime Pie a culinary classic.

8% ABV, 15 IBU