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	<updated>2026-06-13T08:03:28Z</updated>
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		<id>https://brewwiki.com/index.php?title=Berliner_Weisse&amp;diff=14868</id>
		<title>Berliner Weisse</title>
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		<updated>2016-06-08T14:54:43Z</updated>

		<summary type="html">&lt;p&gt;Deepdisco: Lactobacillus is a bacteria, not a yeast&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;__NOTOC__&lt;br /&gt;
&#039;&#039;&#039;Berliner Weiss&#039;&#039;&#039; is a refreshing, slightly sour beer from Berlin, Germany.  It is almost always served with a shot of fruit syrup (green or red, woodruff or raspberry) in Berlin, and you may be looked at strangely if you try to order without syrup.   Berliner Weiss is a top fermented, bottle conditioned yeast made with both warm fermenting yeast and Lactobacillus bacteria to provide sourness.&lt;br /&gt;
&lt;br /&gt;
==History==&lt;br /&gt;
Berliner Weiss is a highly carbonated sour beer that originated locally in the Berlin area.  The beer has a long history, and was reportedly called the &amp;quot;Champagne of the North&amp;quot; by Napolean&#039;s troops in 1809.  &lt;br /&gt;
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==Description==&lt;br /&gt;
Light body. Very dry, tart, sour flavor. No hops flavor or aroma. Very pale straw color.  Clean lactic sourness. Some complexity/breadiness. Very low bitterness. May be restrained fruitines. High carbonation.  Refreshing beer from Berlin. Sour, tart taste.  Up to 75% wheat is used with high carbonation to create large foamy head. Lactic yeast strain produces sour flavor. &amp;quot;Champagne of the North&amp;quot;.&lt;br /&gt;
&lt;br /&gt;
==Characteristics==&lt;br /&gt;
* Color Range: 2.0-3.0 SRM&lt;br /&gt;
* Original Gravity Range: 1.028-1.032 SG&lt;br /&gt;
* Final Gravity Range: 1.004-1.006 SG&lt;br /&gt;
* Bitterness Range: 3.0-8.0 IBU&lt;br /&gt;
* Alcohol by Volume Range: 2.8-3.6 %&lt;br /&gt;
* Carbonation Range: 2.4-2.9 vols&lt;br /&gt;
* [[BJCP]] Style Number: 17 A&lt;br /&gt;
&lt;br /&gt;
==Ingredients==&lt;br /&gt;
* Pilsner malt, with &amp;lt;50% wheat (30% typical)&lt;br /&gt;
* Northern German hops (N. Brewer, Tettnang, Spalt) at very low hop rate&lt;br /&gt;
* Need Berliner Wheat yeast for correct flavor&lt;br /&gt;
* Lactobacillus delbruchii provides sourness&lt;br /&gt;
* Turbid mash&lt;br /&gt;
* Sometimes blended&lt;br /&gt;
* Cold lagered&lt;br /&gt;
&lt;br /&gt;
==Examples==&lt;br /&gt;
* Scultheiss Berliner Weiss, Berliner Kindi Weisse, Nodding Head Berliner Weisse&lt;br /&gt;
&lt;br /&gt;
==See Also==&lt;br /&gt;
* [[Styles]]&lt;br /&gt;
&lt;br /&gt;
[[Category:Styles]]&lt;/div&gt;</summary>
		<author><name>Deepdisco</name></author>
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