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Journal of the American Society of Brewing Chemists . 2020. DOI: https://doi.org/10.1080/03610470.2020.1795782.]</ref>. The mixed cultures during primary fermentation were made up of ''S. cerevisiae'' and lactic acid bacteria in a 4:1 to 6:1 ratio <ref name="Hubbe"></ref>, and was fermented between 16-20°C <ref>[https://s3-eu-west-1.amazonaws.com/andreasdotorg-bucket/Groterjan-Doerfel.pdf Dörfel, A. Groterjan. 1947.]</ref>. The beer was fermented in open vessels until fully attenuated, and then carbonated with 12% krausen for a high, champagne-like carbonation. Top cropping was a regular practice. The beer would continue to develop in the bottle due to ''Brettanomyces'' and lactic acid bacteria <ref name="Hubbe"></ref>.
Using mixed fermentation in Berliner Weisse production resulted in several problems. Bottling conditioning times could be time intensive, mixed cultures were difficult to keep consistent, longer aged products could become more acidic than intended, and it required more effort. For these reasons, a German scientist named Otto Francke patented a process known as the "Francke acidification process" in 1906 that more or less resembles kettle souring. Unboiled and unhopped wort was cooled to 45-47°C, and then inoculated with a culture of ''L. delbruekii'', and was held until the wort reached the desired pH. The wort was then heated to 80°C to kill the ''Lactobacillus'', cooled, and then ale yeast was pitched. Although this process provided several advantages, the Francke acidification process was not widely adopted by Berliner Weisse breweries because it did not produce beer that resembled Berliner Weisse that was fermented with a mixed culture <ref name="marshall">[https://drive.google.com/file/d/0B8CshC9nxYHdckhlbXFQN1hPbGc/view Kurt Marshall. CBC 2012 Presentation.]</ref><ref>[https://eurekabrewing.wordpress.com/2012/03/10/44-traditional-berliner-weisse/ Samuel Aeschlimann. Eureka Brewing Blog. "#44 Traditional Berliner Weisse". 03/10/2012. Retrieved 09/02/2017.]</ref><ref>[http://barclayperkins.blogspot.com/2020/09/kettle-souring.html Shut up about Barclay Perkins. "Kettle Souring". Ron Pattinson. 09/17/2020.]</ref>.
In 1956, W. Barrach patented a production method of Berliner Weisse that involved blending two different beers. 80% of the wort was pitched with a mixed culture that was maintained by the brewery. The other 20% of the wort was inoculated with ''L. brevis'' and incubated at 30°C. The two beers were blended to reach the desired acidity and krausened with fresh wort to create carbonation. After a short conditioning time, the bottles were sterile filtered and then bottled or casked <ref name="marshall" />.