Berliner Weisse

[ben 10]

BJCP

Quote

Aroma: A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.

Appearance: Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.

Flavor: Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS. 

Mouthfeel: Light body. Very dry finish. Very high carbonation. No sensation of alcohol.

Overall Impression: A very pale, sour, refreshing, low-alcohol wheat ale.

Comments: In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups (‘mit schuss’) flavored with raspberry (‘himbeer’) or woodruff (‘waldmeister’) or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world. 

History: A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Only two traditional breweries still produce the product.

Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.

I have a packet of Berliner Weisse Blend - 3191 PC which is pretty exciting. Think I'll just go for a simple 50:50 ale:wheat about 4% for the first use.

[ben 10]

Kettle sours are loosely based on the Berliner Weisse style - as a bit of a cheat. 

Catharina sour is also based on this idea but is heavily fruited with  higher abv than the traditional style. 

 

[ben 10]

Been fermenting for just under 2 months, tasting very good. Light with a bright lemony acidity.

 

[Greenyinthewestofsydney]

35 minutes ago, Green Blob said:

Been fermenting for just under 2 months, tasting very good. Light with a bright lemony acidity.

 

Looks nice Ben. My kviek sour ale using kviek and lacto plantarum with a hop boil and addition after the ph dropped has worked great as well. It's a technique I will be doing again for a quick sour without killing the lacto. 

[ben 10]

[Shamus O'Sean]

On 3/1/2022 at 9:56 AM, disgruntled said:

Problems with your septic tank? 

[ben 10]

My latest one has been kegged, I'll gas it and then move it to the new house for a rest.

[Classic Brewing Co]

On 3/2/2022 at 12:54 PM, Shamus O'Sean said:

Problems with your septic tank? 

He needs to call Turdinator Plumbing  

Edited January 14, 2023 by Classic Brewing Co

[DavidM]

2 hours ago, beach_life said:

My latest one has been kegged, I'll gas it and then move it to the new house for a rest.

WoW.. You have a new house just to house your Resting Keg's!

[ben 10]

For those listening at home, 5 batches from the one yeast. 
I could have kept going but I need to close the brewery for a little while.