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added a section for Appellation
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>.
===Appellation===
* [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 Rausch on MTF explaining the appellation of Berliner Weisse, and specifics of how it is used and enforced.]
===External History Resources===