Folks, for the second time I've come upon a very tart hefeweizen. I mean lactic acid tart. And it's GOOD!!! The first is the hefeweizen at Pint's Pub in downtown Denver and the second, a bottled Hefe from Plank Brauerei - a World Beer Cup Winner. So here's the thought: Brew a Hefeweizen and introduce lactobacillus into the secondary. Or ferment with Berliner Weisse yeast. I just wrote the brewer, hopefully he'll share his secret and if so, I'll share it here. Meanwhile, I'd like to hear your opinion on sour hefeweizen and my idea to make one.