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'''Berliner Weisse''' (German: Berliner Weiße <ref>[https://en.wikipedia.org/wiki/Berliner_Weisse "Berliner Weisse". Wikipedia. Retrieved 06/09/2019.]</ref>) 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/permalink/1407620509266159/ 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 Pattinson. 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. In Europe, the label "Berliner Weisse" is protected and can only be named that if it is brewed within the city of Berlin (see [[Berliner_Weissbier#Trade_Law|Trade Law]] for some details) <ref>[https://register.dpma.de/DPMAregister/marke/register/1113176/DE DPMA Register. Retrieved 10/13/2017.]</ref>.
Served in wide bulbous stemmed glasses, today tourists in Berlin will often order one as a "Berliner Weisse mit Schuss: Himbeere" or "Berliner Weisse mit Schuss: Waldmeister". These are syrups that are added to make the sourness of Kindl Weisse more palatable, although this is not how Berliner Weisse was always served in Germany since Kindl Weisse does not represent other historical forms of Berliner Weisse. ''Himbeere '' is raspberry (red) and ''Waldmeister '' is woodruff (green).
Typical average alcohol by volume (abv) range for modern versions: 2.0-5.0% (traditionally, this range was 2.5%-3.5%).
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For more information on historical German Berliner Weisse and its recent resurrection, listen to the [https://www.milkthefunk.live/podcast/2018/8/20/episode-006-the-history-and-resurrection-of-traditional-german-berliner-weisse-with-benedikt-koch-of-wilder-waldcom MTF "The Podcast" interview with Benedikt Koch], and read the book [https://www.lulu.com/shop/ronald-pattinson/weisse/paperback/product-zd9qqn.html "Weisse!" by Ron Pattinson].
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From these results, the overall occurrence of ''Brettanomyces'' species in historical Berliner Weisse was 25% for ''B. anomalus'' and 75% for ''B. bruxellensis'', with the bottle of Hochschule only containing strains of ''B. anomalus'' and multiple bottles of Schultheiss only contained strains of ''B. bruxellensis''. The bottle of Willner also contained living lactic acid bacteria and thus was determined to be better preserved and maybe the most representative of typical Berliner Weisse, giving the possibility of recreating what this beer might have been like. Preiss noted that one of the ''B. anomalus'' strains from the Hochschule bottle expressed "subtle Bretty notes". Escarpment Laboratories plans on fingerprinting the ''B. bruxellensis'' strains to see which ones are duplicates and which ones are unique <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1752889231405950/?comment_id=2288623791165822&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard PricePreiss. Milk The Funk Facebook thread update about isolating ''Brettanomyces'' from old bottles of Berliner Weisse. 09/20/2018.]</ref>.
See also:
* [http://masterbrewerspodcast.com/131-brewing-berliner-weisse-at-the-august-schell-brewing-co MBAA podcast: Jace Marti explains the three historical methods of making Berliner Weisse, and how August Shell Brewing Co makes traditional style Berliner Weisse.]
* [https://www.homebrewersassociation.org/homebrew-recipes-collection/10-berliner-weisse-beer-recipes-you-can-homebrew AHA 10 Berliner Weisse recipes (requires membership).]
* [https://www.youtube.com/watch?v=n0m-QpO9RTQ The Beer Ladies Podcast interview with Ulrike Genz from Schneeeule.]
====German Historical Texts====
* [https://vlb-books.myshopify.com/products/die-berliner-weisse-ein-stuck-berliner-geschichte Die Berliner Weiße - Ein Stück Berliner Geschichte (German book).]
* [http://herr-rausch.de/brewingbooks/methner.pdf Methner's thesis on Berliner Weisse, 1987 (German).]
* [http://herr-rausch.de/schoenfeld.pdf Partial scan of Schönfelds "Obergärige Biere und ihre Herstellung" (German).]