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.
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.
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".
- Color Range: 2.0-3.0 SRM
- Original Gravity Range: 1.028-1.032 SG
- Final Gravity Range: 1.004-1.006 SG
- Bitterness Range: 3.0-8.0 IBU
- Alcohol by Volume Range: 2.8-3.6 %
- Carbonation Range: 2.4-2.9 vols
- BJCP Style Number: 17 A
- Pilsner malt, with <50% wheat (30% typical)
- Northern German hops (N. Brewer, Tettnang, Spalt) at very low hop rate
- Need Berliner Wheat yeast for correct flavor
- Lactobacillus delbruchii provides sourness
- Turbid mash
- Sometimes blended
- Cold lagered
- Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse