Scratch #367 is a second take on krausening, a traditional yet not-often-used method to brew a pilsner. Krausening is the process of adding wort and fresh yeast to chilled tanks that are finishing up fermentation. This time around, we krausened a little quicker and at a slightly warmer temperature. Fermenting under pressure stresses the yeast a little and contains just enough of its subtle esters. It also adds a very fine carbonation.

We taste: a delicately complex balance of herbs, fruity esters and straw

Availability: draft & growler fills only.