Imagine that a mosaic dry hopped sour blonde and a blueberry Berliner Weisse had a beautiful baby. This beer is kettle fermented to drop the pH and add some nice tartness to the beer. We then added Mosaic hops late in the boil to add a slight bitterness for balance and some nice berry and tropical fruit notes. This was followed by a triple fruit hopping process in the fermenter. We added blueberries at over 50 lbs per barrel and mosaic hops at over 1.5 lb per barrel over three additions to develop a wonderfully complex fruit and hop flavor, color, and aroma. This beer starts with a nice tartness and blueberry flavor and the slight bitterness from the hops and tannic qualities from the blueberry skins add a refreshing dry finish for such a fruit forward beer.