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'''Berliner Weisse''' is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and ''[[Lactobacillus]]'' cultureFile:Pattinson weisse book. Although many modern new world examples are [[Wort_Souring#Souring_in_the_Boil_Kettlejpg|thumbnail|right|160px|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.facebooklulu.com/groupsshop/MilkTheFunkronald-pattinson/1407620505932826/ Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis). Thomas Hübbe. 2016.]</ref><ref>[https://www.facebook.com/groupsweisse/MilkTheFunkpaperback/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-weisseproduct-and-brettanomyceszd9qqn.html "Berliner Weisse and Brettanomyces.!" by Ron Pattenson. Shut Up About Barclay Perkins. 09/14/2009. Retrieved 09/22/2016Pattinson.]</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'''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'', tourists in Berlin will often order on as 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 mit Schuss. 08/14/2016.]</ref><ref>[http: Himbeere" or //barclayperkins.blogspot.com/2009/09/berliner-weisse-and-brettanomyces.html "Berliner Weisse mit Schuss: Waldmeisterand Brettanomyces." Ron Pattinson. Shut Up About Barclay Perkins. 09/14/2009. These Retrieved 09/22/2016.]</ref>. Traditional examples are syrups that 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 added 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 make 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 sourness more palatable. Himbeere label "Berliner Weisse" is raspberry (red) protected and Waldmeister can only be named that if it is woodruff brewed within the city of Berlin (greensee [[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) rangefor modern versions: 2.0-5.0%(traditionally, this range was 2.5%-3.5%). <blockquote style="background-color: lightgrey; border: solid thin grey; padding:10px;">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].</blockquote>

[[File:Marcus Berliner.jpg|thumbnail|360px|[https://www.facebook.com/groups/MilkTheFunk/permalink/1352210248140519/ Historical Berliner Weisse samples. ''Brettanomyces'' was cultured from three bottles by Mike Marcus of Chorlton Brewing Co, originated sometime in the 19th century and characterized by Richard Preiss of Escarpment Labsevolved throughout its history. Original image provided by Mike Marcus of Chorlton Brewing Co.]]]Historical Berliner Weisse is thought to be consisted consist of barley malt and a high proportion of poorly modified wheat malt (for head retention<ref>[https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.550 Differences in protein content and foaming properties of cloudy beers based on wheat malt content. Xiunan Hu, Yuhong Jin, Jinhua Du. 2018. https://doi.org/10.1002/jib.550.]</ref>) in a 1:3 or 1:4 ratio, although at least two German Berliner Weisse breweries in the 1970's used 100% barley malt (the word "weissbier" originally referred to both barley and wheat air-dried malt) <ref>[http://barclayperkins.blogspot.co.uk/2015/03/berliner-weissbier-in-1970s-part-one.html Berliner Weissbier in the 1970’s (part one). Shut Up About Barclay Parkins blog. 03/08/2015.]</ref>. Decoction mashing was also used, and was thought to impact impart better flavor than a single infusion mash. Hops were added to the mash tun during the mashing process or boiled with the decoction. Sometimes the boil was skipped (or boiled fora for a short time- for considerations on DMS formation, see [[Dimethyl_Sulfide#Short_Boils_and_Raw_Ale|DMS in raw ale and short boils]]), and sometimes a traditional boil was used. In the late 19th century The wort was not boiled because brewers thought that this was necessary for the cultures found in the mixed fermentation, however after the turn of the 20th century it was discovered that the microorganisms originated from surfaces in the brewery (although Mike Marcus from Chorlton Brewing Co has isolated ''L. casei'' that survived sparging the grain bed, indicating that some lactic acid bacteria can survive sparging temperatures and might have in fact had a souring impact on Berlier Berliner Weissbier that was not boiled <ref name="marcus"></ref>). 'No boil' beer or 'raw ale' has more free amino nitrogen (FAN), which might positively affect the fermentation <ref>[https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1795782 Wort Boil Time and Trub Effects on Fermentability. A. Mishra, R. A. Speers. 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 2516-30°C20°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. Due 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 difficulty "Francke acidification process" in controlling 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 level of aciditywort reached the desired pH. The wort was then heated to 80°C to kill the ''Lactobacillus'', cooled, and re-using then ale yeast slurries 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 were under stress from was fermented with a mixed fermentation, methods such as 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>[Wort http://barclayperkins.blogspot.com/2020/09/kettle-souring.html Shut up about Barclay Perkins. "Kettle Souring". Ron Pattinson. 09/17/2020.]] were developed to pre-sour </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 ''LactobacillusL. brevis'' first before pitching yeast 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="Hubbemarshall" />.  Berliner Weisse declined after the world wars, and in the 80's and 90's, all but one Berliner Weisse brewery closed. The only surviving historical example, Kindl Weisse, could be argued to be a beer style that does not represent the majority of historical Berliner Weisse. It does not contain ''Brettanomyces'', and Kindl Weisse does not label itself as "Berliner Weisse". Kindl Weisse is brewed in a very deliberate way that requires it to be blended with sugar syrups at serving time, creating more of an "alco-pop"than a traditional Berliner Weisse <ref>Jace Marti. 2017 HomebrewCon presentation: "Brewing Berliner Weisse: Moving Beyond Kettle Souring". 2017. Retrieved 09/02/2017.</ref>. Kettle souring The methods mentioned above were just some of the methods that were used to brew Berliner Weisse. For examples of other methods, see the [[Berliner_Weissbier#External_History_Resources|External History Resources]] section below. For an example of brewing a historical Berliner Weisse at home (scale up for commercial sizes), see [http://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/ Benedikt Koch's "Historic Berliner Weisse – Homebrew Recipe"] and its [https://www.facebook.com/groups/MilkTheFunk/permalink/1911351298893075/ related MTF thread], as well as the MTF "The Podcast" [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 interview with Koch].

Information regarding the microbiology of historical Berliner Weisse is rare. A study from F. Schönfeld in 1938 describes the proportion of yeast cells to lactic acid bacteria cells through the first stages of fermentation. He describes the ratio as being 4:1 (yeast to lactic acid bacteria) at pitching time. After 18 hours, yeast saw growth, but after 40 hours the yeast population began to decline as attenuation completed. Another later study found that this ratio favors yeast growth, which hinders lactic acid bacteria growth and the production of lactic acid. Poor management of the microbes was blamed for not achieving enough acidity and was described as being a common problem in Berliner Weisse, as well as not achieving enough carbonation in the bottle. Berliner Weisse producers developed many methods for trying to achieve a certain kind of flavor profile in Berliner Weisse, which has been compared to that of [[Lambic]] and [[Gueuze]]. Indeed, an early study on Berliner Weisse by Frank-Jürgen Methner in the 1980's discovered that ''[[Brettanomyces]]'' was a typical and important part of the flavor profile of Berliner Weisse <ref name="Hubbe"></ref>. The flavor of Berliner Weisse was described as being flowery and fruity, and a product of ester formation by ''Saccharomyces'' and ''Brettanomyces''Editor(see [[Brettanomyces#Ester_Production|''Brettanomyces'' esters]]) <ref name="Hubbe"></ref>. See Benedikt Koch's note[https: much //docs.google.com/spreadsheets/d/1CNrO46TPSFpjhO3HX1-CbKK5rhFd7uGWdpONf7AJAlU/edit#gid=0 compilation of esters found in traditional Berliner Weisse] with ''Brettanomyces'' versus Kindl Weisse, which was a blend of this information has been provided by Thomas Hübbe''Lactobacillus'' soured wort and beer fermented with ''Saccharomyces cerevsiiae'' <ref>[https://barclayperkins.blogspot.com/2015/03/berliner-weissbier-in-1970s-part-one.html Ron Pattinson. "Berliner Weissbier in the 1970’s (part one)". Shut up About Barclay Perkins blog. Sunday, 8 March 2015. Retrieved 02/14/2022.]</ref>, and Belgian gueuze. 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 based on his ''B. anomalus''. ''S. cerevisiae'' (ale) strains were the primary fermenting yeast <ref name="Hubbe"></ref>. See also:* [https://www.facebook.com/groups/MilkTheFunk/1407620505932826permalink/1407620509266159/ Thomas Hübbe's master's thesis.] ====''Brettanomyces'' Identification====Richard Preiss of [[Escarpment Laboratories] which is written ] cultured and isolated ''Brettanomyces'' from several old bottles of Berliner Weisse from breweries that are no longer in operation. The current species identification results via ITS sequencing are shown below: {| class="wikitable sortable"|-! Bottle (Year) !! Species (Number of strains) |-| Hochschule (1980?) || ''Brettanomyces anomalus'' (4 strains) |-| Willner (1987?) || ''Brettanomyces anomalus'' (1 strain) and ''Brettanomyces bruxellensis'' (1 strain)|-| Schultheiss (1975? bottle 1, good label) || ''Brettanomyces bruxellensis'' (2 strains)|-| Schultheiss (1975? bottle 2, crappy label) || ''Brettanomyces bruxellensis'' (8 strains)|-| Schultheiss (2005) || ''Brettanomyces bruxellensis'' (4 strains)|-|} From these results, the overall occurrence of ''Brettanomyces'' species in English 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 provides excerpts 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 German publications that the wiki editors 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 currently not able to translate themselvesunique <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1752889231405950/?comment_id=2288623791165822&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook thread update about isolating ''Brettanomyces'' from old bottles of Berliner Weisse. 09/20/2018.]</ref>.  See also:* [https://www.facebook.com/groups/592560317438853?view=permalink&id=2425511354143731 Christopher Pichen cultured ''Brettanomyces''from a 25 year old bottle of traditional Berliner Weisse from Willner Brasserie Berlin.]

Information regarding the microbiology of historical Berlier Weisse is rare. A study from F. Schönfeld in 1938 describes the proportion of yeast cells to lactic acid bacteria cells through the first stages of fermentation. He describes the ratio as being 4===Trade Law===* [https:1 (yeast to lactic acid bacteria) at pitching time//www. After 18 hours, yeast saw growth, but after 40 hours the yeast population began to decline as attenuation completedfacebook. Another later study found that this ratio favors yeast growth, which hinders lactic acid bacteria growth and 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 production of lactic acid. Poor management trade law of the microbes was blamed for not achieving enough acidity, and was described as being a common problem in Berliner Weisse, as well as not achieving enough carbonation in the bottle. Berliner Weisse producers developed many methods for trying how it compares to achieve a certain kind of flavor profile in Berliner Weisseother laws/appellations like Kölsch, which has been compared to that and specifics of [[Lambic]] how it is used and [[Gueuze]]. Indeed, early study on Berliner Weisse by Methner enforced in the 1980's discovered that ''[[Brettanomyces]]'' was a typical and important part of the flavor profile of Berliner Weisse <ref name="Hubbe"></ref>Germany. The flavor of Berliner Weisse was described as being flowery and fruity, and a product of ester formation by ''Saccharomyces'' and ''Brettanomyces'' (see [[Brettanomyces#Ester_Production|''Brettanomyces'' esters]]) <ref name="Hubbe"></ref>.

The most common lactic acid bacteria found in ===External History Resources===* [http://masterbrewerspodcast.com/131-brewing-berliner-weisse-at-the-august-schell-brewing-co MBAA podcast #131 with Jace Marti where he explains the three historical methods of making Berliner Weisse, and how August Shell Brewing Co makes traditional style Berliner Weisse was ''Lactobacillus brevis'.]* [http://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/ Benedikt Koch's "Historic Berliner Weisse – Homebrew Recipe".]* [http://wilder-wald.com/2017/11/10/mashing-of-berliner-weisse/ Mashing of Berliner Weisse, although and maximizing head retention by Benedikt Koch.] See also the associated [https://www.facebook.com/groups/MilkTheFunk/permalink/1878925928802279/ MTF threads].* [https://www.facebook.com/groups/MilkTheFunk/permalink/1534983126529896/ English translation of Dörfel 1947 manuscript on making German Berliner Weisse (translated by Benedikt Koch).]* "Shutup About Barclay Perkins" blog entries and other species such as writings/interviews by Ron Pattinson:** [http://www.europeanbeerguide.net/gerstyle.htm "Old German Beer Styles." (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."]** [http://barclayperkins.blogspot.co.uk/2017/04/berliner-weisse-according-to-grenell.html?m=1 "Berliner Weisse according to Grenell."]** [http://barclayperkins.blogspot.com/2017/04/berliner-weisse-according-to-grenell_27.html "Berliner Weisse according to Grenell Part 2."]** [http://barclayperkins.blogspot.co.uk/2010/08/another-way-of-brewing-berliner-weisse.html "Another way of brewing Berliner Weisse."]** [http://barclayperkins.blogspot.com/2017/05/berliner-weisse-more-methods.html "More historical methods for mashing Berliner Weisse."]** [http://barclayperkins.blogspot.com/2009/09/berliner-weisse-and-brettanomyces.html "Berliner Weisse and Brettanomyces."]** [http://barclayperkins.blogspot.de/2015/03/output-of-berliner-weisse-1885-1937.html?m=1 "Output of Berliner Weisse 1885 - 1937."]** [http://barclayperkins.blogspot.com/2015/03/berliner-weissbier-breweries-in-1890s.html Berliner Weissebier in the 1890''Ls."]** [http://barclayperkins.blogspot.com/2022/02/berliner-weisse-part-five.html Berliner Weisse (part five - summary of the state of Berlin breweries in 1900).]** [http://barclayperkins.blogspot. parabrevis'' were also usedcom/2009/08/berliner-weisse-part-93. html "Finding evidence that ''Brettanomyces'' species often found was in Berliner Weisse."]** [http://barclayperkins.blogspot.co.uk/2015/03/berliner-weisse-in -uk.html "Berliner Weisse includes 'in the UK."]** [http://barclayperkins.blogspot.co.uk/2015/03/berliner-weissbier-in-1970s-part-one.html Berliner Weissebier in the 1970's."]** [http://barclayperkins.blogspot.com/2020/09/kettle-souring.html "Kettle souring," a closer look at the Francke acidification process.]** [http://masterbrewerspodcast.com/071-german-sour-beers-of-the-late-19th-century MBAA Podcast - German Sour Beers of the Late 19th Century with Ron Pattinson.]* [https://drive.google.com/file/d/0B8CshC9nxYHdckhlbXFQN1hPbGc/view?usp=sharing Traditional German Berliner Weisse presentation by B. bruxellensis'' and ''BH. Meyer at 2012 CBC. anomalus'']* [https://www. ''Shomebrewersassociation. cerevisiae'' org/how-to-brew/resources/conference-seminars Brewing Berliner Weisse: Moving Beyond Kettle Souring by Jace Marti (aleHomebrewCon 2017 Seminar) strains were the primary fermenting yeast <ref name.]* [https://translate.google.com/translate?hl=en&sl=de&u=http://braumagazin.de/article/berliner-weisse/&prev=search "HubbeGerman White"></ref>, Brau Magazin, Autumn 2015 (translated to English).]

''These steps may not accurately reflect traditional Berliner Weisse brewing, but will help achieve success for new brewers. For example, hops would always be used in traditional Berliner Weisse brewing, but many lab strains are very sensitive to hops and will not sour the beer if exposed to even small amounts of IBU, and traditional Berliner Weisse almost always used Brettanomyces.''* Don't sour mashunless you know what you are doing. Its It's too risky for off flavors.* Limit CO2 and do Do not aerate before pitchinguse any hops if using a hop sensitive species like ''L. plantarum''. * Create a 1 liter ''Lactobacillus'' starter for each 5 gallons at least 2 days in advance of brew day.

* Create a 1 liter Cool down and pitch ''Lactobacillus[[Saccharomyces]]'' starter for each 5 gallons at least 2 days in advance and/or a fruity strain of brew day.* Pitch ''[[Brettanomyces]]'' after cooling down after ''[[Lactobacillus]]'' fermentation phase.* MTF Threads on brewing Berliner Weisse:** [https://www.facebook.com/groups/MilkTheFunk/permalink/1846827368678802/ Brewing traditional Berliner Weisse with ''Brettanomyces'' and achieving head retention with hops.]*[https://www.facebook.com/groups/592560317438853?view=permalink&id=2766240086737521 Justin Amaral's experience brewing as traditionally as he could.]

==External ArticlesVideo Presentations==* [https://www.crowdcast.io/Resources=e/berliner-weisse-benedikt?fbclid=IwAR3jBuBQDjh38CuqnM6XObC6AuqL5kYBtR5_ANl3CoQgOo7d9T7fWWtGHb0 Benedikt Koch presentation with Escarpment Labs on traditional Berliner Weisse; 2021-04-20.]

The ''Milk The Funk Berliner'' is an '''8 gallon recipe (8 gallons in the fermenter)''' for a semi tart, fruity, wheat beer. This recipe is an 8 gallon, no boil recipe, and is made for a system with 73% efficiency. Please adjust the recipe to fit your system. Since this recipe does not use ''Brettanomyces'', it is considered to be a "modern" Berliner Weisse (although not kettle soured). ''Brettanomyces'' can be added optionally to achieve a more historically accurate version of the style, but this complicates the process for beginners and is not included in these instructions (see [[Mixed Fermentation]]).

'''No hops if possible. Any amount of hops will prevent lactic acid production with ''Lactobacillus plantarum''. '''  If hops have to be used for legal reasons (for commercial breweriesin the US, for example):{| class="wikitable sortable"! Hop !! Weight !! Time !! Use !! Alpha Acids|-| Golding then use 2 oz of UK Goldings after souring during the second boil if kettle souring. If not kettle souring then use 1.2 ounces per BBL (UK0.04 ounces per gallon)||2 oz|| 10 min||Mash||8 AAU|-|}in the mash so as to limit any inhibition as much as possible.

! Name !! Laboratory !! Product ID !! Starter !! Attenuation

| Lactobacillus Blend (brevis, <span style="text-decoration: line-through;">delbrueckii</span>, and plantarum) <nowiki>*</nowiki> ||[[Omega Yeast Labs]]||[[Lactobacillus#Omega_Yeast_Labs_on_OYL-605|OYL-605]]|| None ||N/A

| <span style="text-decoration: line-through;">Brett</span> Sacc Trois||[[White Labs]]||[[Brettanomyces#Isolates|WLP644]]|| 1 vial in 500 mL DME starter for 5-8 gallons ||87.5

# Bring the wort to a boil and then turn the heat off(no need to boil for more than a couple of minutes).

# Chill the wort down to 95°f, and transfer to a CO2 purged cleaned and sanitized carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required. Purging with CO² is optional but not necessary (see [[Lactobacillus#Effects_of_Oxygen|effects of oxygen on ''Lactobacillus'']] for more details on common misunderstandings about ''Lactobacillus'' and oxygen exposure).

* [httphttps://www.europeanbeerguidembaa.netcom/Brett_Festival_talk_Berliner_Weisse_slidesmeetings/districtpresentations/DistrictPresentations/MBAA_Midsouth_2018_Berliner_Weisse.pdf MBAA District Presentation on Berliner Weisseby Jace Marti, a Local Style Close to Extinction, by Ron Pattinson2018.]

* [http://brulosophy.com/2016/11/14/boil-vs-no-boil-berliner-weisse-exbeeriment-results/ Boil vs. No-Boil Berliner Weisse | exBEERiment Results! (Brulosophy blind triangle test).]* [https://www.facebook.com/pagesgroups/MilkTheFunk/permalink/1582447028450172/NewTips from MTF on where to find traditional German Berliner Weisse in Germany.]* [http://dev.bjcp.org/newsletter/entering-Ulmsour-Minnesotafruit-beers/103732679665065 Professors Wackerbauer Gordon Strong's article on which category to enter fruited "Berliner Weisse" into BJCP competitions.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2465379100156956/ MTF post by Demetrios Mavrides on making a Mango and Methner discussing Kaffir Lime syrup, and a Ginger Lemongrass syrup for adding to Berliner Weisse at serving.]* [https://beerandbrewing.com/podcast-episode-105-jace-marti-august-schell/ Craft beer & Brewing Podcast: August Schell's Jace Marti on Creating Distinctive Lagers and Historically Inspired Berliner Weisse.]* [http://masterbrewerspodcast.com/131-brewing-berliner-weisse-at-the-august-schell-brewing-co MBAA podcast: Jace Marti explains the organisms in old bottles three historical methods of making Berliner Weisse, and also the acid and ester profileshow 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). Summary]* [http: //herr-rausch.de/schoenfeld.pdf Partial scan of Schönfelds "In traditionally produced Obergärige Biere und ihre Herstellung"Berliner Weißbier" the presence of the yeast species Brettanomyces bruxellensis is obligatory(German).]* [https://s3-eu-west-1.amazonaws.com/andreasdotorg-bucket/Groterjahn-Doerfel.pdf The Groterjan memoirs, 1947 (German)."]