https://brewwiki.com/api.php?action=feedcontributions&feedformat=atom&user=SauerbierBrewWiki - User contributions [en]2026-06-13T08:03:27ZUser contributionsMediaWiki 1.41.1https://brewwiki.com/index.php?title=Berliner_Weisse&diff=15037Berliner Weisse2017-02-08T14:58:33Z<p>Sauerbier: </p>
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'''Berliner Weisse''' 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 Weisse is a top fermented, bottle conditioned yeast made with both warm fermenting yeast and Lactobacillus bacteria to provide sourness.<br />
<br />
==History==<br />
Berliner Weisse is a highly carbonated sour beer that originated locally in the Berlin area. The beer has a long history, and was reportedly called the "Champagne of the North" by Napolean's troops in 1809. <br />
<br />
==Description==<br />
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. "Champagne of the North".<br />
<br />
==Characteristics==<br />
* Color Range: 2.0-3.0 SRM<br />
* Original Gravity Range: 1.028-1.032 SG<br />
* Final Gravity Range: 1.004-1.006 SG<br />
* Bitterness Range: 3.0-8.0 IBU<br />
* Alcohol by Volume Range: 2.8-3.6 %<br />
* Carbonation Range: 2.4-2.9 vols<br />
* [[BJCP]] Style Number: 17 A<br />
<br />
==Ingredients==<br />
* Pilsner malt, with <50% wheat (30% typical)<br />
* Northern German hops (N. Brewer, Tettnang, Spalt) at very low hop rate<br />
* Need Berliner Wheat yeast for correct flavor<br />
* Lactobacillus delbruchii provides sourness<br />
* Turbid mash<br />
* Sometimes blended<br />
* Cold lagered<br />
<br />
==Examples==<br />
* Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse<br />
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==See Also==<br />
* [[Styles]]<br />
<br />
[[Category:Styles]]</div>Sauerbierhttps://brewwiki.com/index.php?title=Berliner_Weiss&diff=15036Berliner Weiss2017-02-08T14:58:10Z<p>Sauerbier: Sauerbier moved page Berliner Weiss to Berliner Weisse: Spelling error in beer category name</p>
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<div>#REDIRECT [[Berliner Weisse]]</div>Sauerbierhttps://brewwiki.com/index.php?title=Berliner_Weisse&diff=15035Berliner Weisse2017-02-08T14:58:10Z<p>Sauerbier: Sauerbier moved page Berliner Weiss to Berliner Weisse: Spelling error in beer category name</p>
<hr />
<div>__NOTOC__<br />
'''Berliner Weiss'e'' 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 Weisse is a top fermented, bottle conditioned yeast made with both warm fermenting yeast and Lactobacillus bacteria to provide sourness.<br />
<br />
==History==<br />
Berliner Weisse is a highly carbonated sour beer that originated locally in the Berlin area. The beer has a long history, and was reportedly called the "Champagne of the North" by Napolean's troops in 1809. <br />
<br />
==Description==<br />
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. "Champagne of the North".<br />
<br />
==Characteristics==<br />
* Color Range: 2.0-3.0 SRM<br />
* Original Gravity Range: 1.028-1.032 SG<br />
* Final Gravity Range: 1.004-1.006 SG<br />
* Bitterness Range: 3.0-8.0 IBU<br />
* Alcohol by Volume Range: 2.8-3.6 %<br />
* Carbonation Range: 2.4-2.9 vols<br />
* [[BJCP]] Style Number: 17 A<br />
<br />
==Ingredients==<br />
* Pilsner malt, with <50% wheat (30% typical)<br />
* Northern German hops (N. Brewer, Tettnang, Spalt) at very low hop rate<br />
* Need Berliner Wheat yeast for correct flavor<br />
* Lactobacillus delbruchii provides sourness<br />
* Turbid mash<br />
* Sometimes blended<br />
* Cold lagered<br />
<br />
==Examples==<br />
* Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse<br />
<br />
==See Also==<br />
* [[Styles]]<br />
<br />
[[Category:Styles]]</div>Sauerbierhttps://brewwiki.com/index.php?title=Berliner_Weisse&diff=15034Berliner Weisse2017-02-08T14:57:07Z<p>Sauerbier: </p>
<hr />
<div>__NOTOC__<br />
'''Berliner Weiss'e'' 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 Weisse is a top fermented, bottle conditioned yeast made with both warm fermenting yeast and Lactobacillus bacteria to provide sourness.<br />
<br />
==History==<br />
Berliner Weisse is a highly carbonated sour beer that originated locally in the Berlin area. The beer has a long history, and was reportedly called the "Champagne of the North" by Napolean's troops in 1809. <br />
<br />
==Description==<br />
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. "Champagne of the North".<br />
<br />
==Characteristics==<br />
* Color Range: 2.0-3.0 SRM<br />
* Original Gravity Range: 1.028-1.032 SG<br />
* Final Gravity Range: 1.004-1.006 SG<br />
* Bitterness Range: 3.0-8.0 IBU<br />
* Alcohol by Volume Range: 2.8-3.6 %<br />
* Carbonation Range: 2.4-2.9 vols<br />
* [[BJCP]] Style Number: 17 A<br />
<br />
==Ingredients==<br />
* Pilsner malt, with <50% wheat (30% typical)<br />
* Northern German hops (N. Brewer, Tettnang, Spalt) at very low hop rate<br />
* Need Berliner Wheat yeast for correct flavor<br />
* Lactobacillus delbruchii provides sourness<br />
* Turbid mash<br />
* Sometimes blended<br />
* Cold lagered<br />
<br />
==Examples==<br />
* Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse<br />
<br />
==See Also==<br />
* [[Styles]]<br />
<br />
[[Category:Styles]]</div>Sauerbierhttps://brewwiki.com/index.php?title=Berliner_Weisse&diff=15033Berliner Weisse2017-02-08T14:56:03Z<p>Sauerbier: /* Examples */</p>
<hr />
<div>__NOTOC__<br />
'''Berliner Weiss''' 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.<br />
<br />
==History==<br />
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 "Champagne of the North" by Napolean's troops in 1809. <br />
<br />
==Description==<br />
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. "Champagne of the North".<br />
<br />
==Characteristics==<br />
* Color Range: 2.0-3.0 SRM<br />
* Original Gravity Range: 1.028-1.032 SG<br />
* Final Gravity Range: 1.004-1.006 SG<br />
* Bitterness Range: 3.0-8.0 IBU<br />
* Alcohol by Volume Range: 2.8-3.6 %<br />
* Carbonation Range: 2.4-2.9 vols<br />
* [[BJCP]] Style Number: 17 A<br />
<br />
==Ingredients==<br />
* Pilsner malt, with <50% wheat (30% typical)<br />
* Northern German hops (N. Brewer, Tettnang, Spalt) at very low hop rate<br />
* Need Berliner Wheat yeast for correct flavor<br />
* Lactobacillus delbruchii provides sourness<br />
* Turbid mash<br />
* Sometimes blended<br />
* Cold lagered<br />
<br />
==Examples==<br />
* Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse<br />
<br />
==See Also==<br />
* [[Styles]]<br />
<br />
[[Category:Styles]]</div>Sauerbier