Berliner Weissbier

Berliner Weissbier

Description

Berliner Weisse is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and lactobacillus culture. They have a rapidly vanishing head and a clear, pale golden straw-coloured appearance. 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, tourists in Berlin will often order on as a "Berliner Weisse mit Schuss: Himbeere" or "Berliner Weisse mit Schuss: Waldmeister". These are syrups that are added to make the sourness more palatable. Himbeere is raspberry (red) and Waldmeister is woodruff (green).

Typical average alcohol by volume (abv) range: 2.0-5.0%

Tips

• Limit CO2 and do not aerate before pitching
• Pitch Lactobacillus at 117F and hold > 90F for ~ 5 days
• Create Lacto starter 1-2 weeks in advance of brew day.
• Pitch Brettanomyces after cooling down after Lactobacillus fermentation phase

Methods

Devin Bell

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Basic Recipe

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Steps

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Sour Mash

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