Otra Vez™

Nooner® Pilsner Kellerweis®

Otra Vez™

Cactus adds a twist to the traditional gose style.

On our search for the perfect warm weather beer, we wanted something light bodied and thirst quenching, yet filled with complex and interesting flavors. We stumbled across the fruit of the prickly pear cactus, native to California. This tangy fruit is a great complement to the tart and refreshing traditional gose style beer. Otra Vez combines prickly pear cactus with a hint of grapefruit for a refreshing beer that will have you calling for round after round. Otra Vez!


  • Alcohol Content 4.5% by volume
  • Beginning gravity 11.0° plato
  • Ending Gravity 1.8° plato
  • Bitterness Units 5


  • Yeast Ale yeast
  • Bittering Hops Experimental variety
  • Finishing Hops Experimental variety
  • Malts Two-row Pale, Wheat
  • Other Cactus, Grapefruit, Coriander

Food Pairing

  • Cuisine Thai or Vietnamese noodle dishes. Grilled Mahi. Pickled watermelon salad
  • Cheese Fresh tangy goat’s cheese
  • Dessert Grapefruit and mint sorbet

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • A Touch of Tartness

    When looking for a drink to quench your thirst on a summer’s day, a touch of tartness can be just the thing.
    Before the modern era of beer making, European brewers discovered that by handling malt in a specific way, they could produce a slightly acidic wort which leads to bright, tart flavors, very different from what we expect in most styles of beer.
    Inspired by these historic beers, we looked to create our own take on the German gose beer style. We use wort to create a lactobacillus culture, which in turn creates a mildly acidic flavor—the same way sourdough bread gets its tang. It’s a small amount, but it carries through and adds a pop of tartness and complexity for an incredibly refreshing beer.

  • Wheat

    Most beer is made with malted barley alone, but some styles call for the use of wheat in addition to barley. Wheat often contributes a delicate body and light lemony tartness, and can add to impressive foam retention due to higher protein content. Wheat does not have a husk like barley, so it can cause problems in the brewhouse because it can “stick,” making separating the sweet wort from the grain matter difficult.

  • Yeast

    Brewer’s yeast are unicellular fungi of the Saccharomyces family. Saccharomyces consume sugars during the process of fermentation and produce ethanol and carbon dioxide as byproducts. In addition to the business of fermentation, yeast can also provide a wide range of flavor and character in a beer. Some more neutral “American-style” yeast strains are noted for clean aromas with mild fruity character. Some yeast used for traditional German Hefeweizen are noted for intense flavors of banana and clove.