Dry Drinker Award-Winning Low Alcohol Mixed Case (12 Bottles)

Get ready to hang ten with Insel-Brauerei's Surfer's Summer, a non-alcoholic ale that captures the essence of sun-soaked days spent chasing the perfect wave.

"Our beers ferment in flat, open fermentation vats. This is the only way our yeasts can develop their complex aroma and flavour potential without any hydrostatic pressure.Two different yeasts, such as abbey or champagne yeast, are used for each beer. All our beers undergo three fermentations: Primary fermentation in open vats, secondary fermentation and pre-maturation in tanks. The third fermentation and maturation takes place in the bottle with a second yeast to perfect the flavour, foam stability and fine bubbles in the glass.

The rare beers are given a dosage similar to champagne and mature in the bottle for at
least 10 days after bottling. This allows us to achieve a unique depth of flavour. The classic beer styles are fermented in the bottle with malt spices. The very fine-pearled carbon dioxide is perfectly integrated into the beer body and ensures a stable head in the glass. Bottle maturation guarantees the absence of oxygen in the bottled beer and the particularly long and natural freshness of our beers."

Malted barley, malted wheat, hops, yeast and water.

Explore a new depth of taste with Insel-Brauerei's Snorkeler's Sea Salt, a non-alcoholic IPA crafted to carry you away on a current of refreshing, oceanic delight.

"Our beers ferment in flat, open fermentation vats. This is the only way our yeasts can develop their complex aroma and flavour potential without any hydrostatic pressure.Two different yeasts, such as abbey or champagne yeast, are used for each beer. All our beers undergo three fermentations: Primary fermentation in open vats, secondary fermentation and pre-maturation in tanks. The third fermentation and maturation takes place in the bottle with a second yeast to perfect the flavour, foam stability and fine bubbles in the glass.

The rare beers are given a dosage similar to champagne and mature in the bottle for at
least 10 days after bottling. This allows us to achieve a unique depth of flavour. The classic beer styles are fermented in the bottle with malt spices. The very fine-pearled carbon dioxide is perfectly integrated into the beer body and ensures a stable head in the glass. Bottle maturation guarantees the absence of oxygen in the bottled beer and the particularly long and natural freshness of our beers."

Water, barley, wheat, hops, yeast, sea salt.