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The most common lactic acid bacteria found in historical Berliner Weisse was ''Lactobacillus brevis'', although other species such as ''L. parabrevis'' were also used. ''Brettanomyces'' species often found in Berliner Weisse includes ''B. bruxellensis'' and ''B. anomalus''. ''S. cerevisiae'' (ale) strains were the primary fermenting yeast <ref name="Hubbe"></ref>.
===AppellationTrade Law===* [https://www.facebook.com/groups/MilkTheFunk/permalink/1834680759893463/?comment_id=1837043619657177&reply_comment_id=1837131119648427&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Commentary by Benedikt Koch on MTF explaining the appellation trade law of Berliner Weisse, how to compares to other laws/appellations like Kölsch, and specifics of how it is used and enforced in Germany.]
===External History Resources===