Slightly tart wheat beer with coriander. Most brewers spend a lot of time and effort keeping lactobacillus out of their breweries; it's the first thing we brought in. (It still has to stay in the corner though.) We blend together two different beers to make Troublesome. The first is a somewhat uninteresting wheat beer and the second is an overly acidic and funky beer fermented solely with lactobacillus. We blend the acid beer into the wheat beer with coriander and salt at the tail end of fermentation to create a mild, lemony tartness and a fuller sensation of mouthfeel. And, yes, it's hard to make.