13,589
edits
Changes
created section for histoircal article links
'''Berliner Weisse''' is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and ''[[Lactobacillus]]'' culture. Although many modern new world examples are [[Wort_Souring#Souring_in_the_Boil_Kettle|kettle soured]] and not fermented with ''Brettanomyces'', traditional Berliner Weisse mostly (if not always <ref name="marcus"></ref>) underwent a secondary fermentation with ''[[Brettanomyces]]'' <ref name="marcus">Private correspondence with Mike Marcus of Chorlton Brewing Co by Dan Pixley and Richard Preiss. 10/31/2016.]</ref><ref name="Hubbe">[https://www.facebook.com/groups/MilkTheFunk/1407620505932826/ Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis). Thomas Hübbe. 2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1352210248140519/ Conversation with Richard Preiss regarding his results culturing from old bottles of Berliner Weisse. 08/14/2016.]</ref><ref>[http://barclayperkins.blogspot.com/2009/09/berliner-weisse-and-brettanomyces.html "Berliner Weisse and Brettanomyces." Ron PattensonPattinson. Shut Up About Barclay Perkins. 09/14/2009. Retrieved 09/22/2016.]</ref>. Traditional examples are described as being generally very sour, clear wheat beers with good head retention <ref name="marcus"></ref><ref name="Hubbe"></ref>. Modern American examples are probably equally sour as historical versions, often have a rapidly vanishing head and a clear, pale golden straw-colored appearance, and often lack ''Brettanomyces'' character due to using a kettle souring process. The taste is refreshing, tart, sour and acidic, with a lemony-citric fruit sharpness and almost no hop bitterness.
Served in wide bulbous stemmed glasses, tourists in Berlin will often order on as a "Berliner Weisse mit Schuss: Himbeere" or "Berliner Weisse mit Schuss: Waldmeister". These are syrups that are added to make the sourness more palatable. Himbeere is raspberry (red) and Waldmeister is woodruff (green).
===External History Resources===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1534983126529896/ English translation of Dörfel 1947 manuscript on making German Berliner Weisse (translated by Benedikt Rausch).]
* [http://www.europeanbeerguide.net/gerstyle.htm "Old German Beer Styles," by Ron Pattinson (contains a few obscure sour styles).]
* [http://www.europeanbeerguide.net/Brett_Festival_talk_Berliner_Weisse_slides.pdf Berliner Weisse, a Local Style Close to Extinction, by Ron Pattinson.]
* [barclayperkins.blogspot.co.uk/2017/04/berliner-weisse-according-to-grenell.html?m=1 "Berliner Weisse according to Grenell" by Ron Pattinson.]
* [http://barclayperkins.blogspot.com/2017/04/berliner-weisse-according-to-grenell_27.html "Berliner Weisse according to Grenell Part 2" by Ron Pattinson.]
* [barclayperkins.blogspot.co.uk/2010/08/another-way-of-brewing-berliner-weisse.html "Another way of brewing Berliner Weisse" by Ron Pattinson.]
* [http://barclayperkins.blogspot.com/2017/05/berliner-weisse-more-methods.html More historical methods for mashing Berliner Weisse by Ron Pattinson.]
* [http://barclayperkins.blogspot.com/2009/09/berliner-weisse-and-brettanomyces.html "Berliner Weisse and Brettanomyces" by Ron Pattinson.]
* [http://barclayperkins.blogspot.de/2015/03/output-of-berliner-weisse-1885-1937.html?m=1 "Output of Berliner Weisse 1885 - 1937" by Ron Pattinson.]
* [barclayperkins.blogspot.com/2009/08/berliner-weisse-part-93.html Finding evidence that ''Brettanomyces'' was in Berliner Weisse, by Ron Pattinson.]
* [barclayperkins.blogspot.co.uk/2015/03/berliner-weisse-in-uk.html "Berliner Weisse in the UK" by Ron Pattinson.]
* [http://barclayperkins.blogspot.co.uk/2015/03/berliner-weissbier-in-1970s-part-one.html Berliner Weissebier in the 1970's" by Ron Pattinson.]
* [https://drive.google.com/file/d/0B8CshC9nxYHdckhlbXFQN1hPbGc/view?usp=sharing Traditional German Berliner Weisse presentation by B.H. Meyer at 2012 CBC.]
==General Best Practices==
* Don't sour mash. Its It's too risky for off flavors
* Limit CO2 and do not aerate before pitching
* Pitch [[Lactobacillus]] between 90°F and 110°F depending on your ''[[Lactobacillus]]'' strain or blend for ~ 1-4 days (for more details see the [[Wort Souring]] page).
* Pitch ''[[Brettanomyces]]'' after cooling down after ''[[Lactobacillus]]'' fermentation phase
==External Articles/ResourcesVideo Presentations==* [https://www.facebook.com/groups/MilkTheFunk/permalink/1534983126529896/ English translation of Dörfel 1947 manuscript on making German Berliner Weisse (translated by Benedikt Rausch).]
* Perspective on Brewing Berliner Weisse Style Beer, Jess Caudill of Wyeast Labs, NHC 2012 Presentation.
:<youtube>_hClp9huB1M</youtube>
===External Resources===
* [http://ingenuitybrew.blogspot.com/2013/06/berliner-weisse-test.html Berliner Weisse Test. Ingenuity Blog.]
* [https://sourbrewster.wordpress.com/2012/09/18/berliner-weisse-the-old-time-kettle-souring-technique/ Berliner Weisse - the Old-Time Kettle Souring Technique. Sour Brewster Blog by Gail Ann Williams (summary of Burghard Hagen Meyer Berliner Weisse talk at CBC 2012).]
* [http://sourbeerblog.com/designing-brewing-berliner-weisse/ "Designing and Brewing a Berliner Weisse," by Cale Baker on Sour Beer Blog.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1352210248140519/ MTF thread from Richard Preiss about culturing ''Brettanomyces'' from 8 vintage Berliner Weisse courtesy of Mike Marcus at Chorlton Brewing Company. Watch for updates.]