Berliner Weisse is a regional variation of white beer featuring a mixture of yeast and lactic acid bacteria that is responsible for the sour flavor. Brewed since the 16th century, it has become synonymous with the region of Northern Germany and was very popular up to the early 19th century. Napoleonic troops of the 18th century referred to Berliner Weisse as “The Champagne of the North” due to its high carbonation and fruity taste. Today there are only two traditional breweries still producing the beer, but its unique taste and refreshing quality have kept the style in demand around the world.
The light character of the Berliner is easy see from the bright straw color, with subtle cloudiness that hints at the dairy content. Strong sour and citrus aroma is apparent and carries through on the tongue, well complimented by high carbonation that causes a sensation of lightness and high refreshment. Sour flavor leads and fades into citrus, carbonation keeps either from lingering on the tongue. Low ABV and light body makes the beer quite sessionable.
ABV – 3.8%
IBU – 2
Yeast – Tree Island Yogurt cultures, wlp090 San Diego Super Yeast
Hops – German Halltertau Mittlefruh
Malts – German Pilsener, German Wheat