I think the Berliner Weiss was last summer's special. By fresh I meant that it didn't have to travel the hinterlands to get here. The current brewer's share is a Weisen Bock, on deck are an Alt, then a Helles, then oatmeal stout.
Fortunately for me, Dave Logsdon's Farmhouse Brewery is about an hour from home. I'll be stopping in to try his funky beers very soon.
Steve, I think they used lactobacillus. Bottle doesn't say. I suppose it's possible they just used lactic and soured it the quick and easy way.