This year's Stumptown Tart gathers 15-pounds of Oregon marionberries, raspberries and strawberries from local growers at Willamette Valley Fruit Company for each barrel of this tasty warm weather favorite. To give a different twist to the base beer, Brewmaster Jeff Edgerton used a new malt from Great Western Malt called "Superior Pilsen". The team is also using wheat malt for some mouthfeel, a slight permanent haze and a lighter color that should serve to accentuate any pinks and reds extracted from the berries. In addition, one-third of the base beer will be fermented with "Ardennes" Belgian yeast to give a light Belgian character and add to the complexity of the profile.