Beerometric

A regional specialty, Berliner Weisse is a sour, hazy, low ABV, high carbonation wheat beer that has become fairly rare. Often served “mit Schuss” with the addition of raspberry syrup (Himbeersirup), woodruff syrup ( waldmeistersirup) or caraway Schnapps ( Kümmel), or other fruit syrups, in a bowl like chalice. With roots dating back to the 1600s, it was, up until 1860 a smoked beer.  Napoleon’s troops apparently called it the “ Champagne of the North”.  At ~3% ABV it falls into the Schankbier category.  Lactobacillus provides the signature tartness, while restrained brettanomyces provides fruity floral notes without the typical barnyard character. 

Berliner Weisse is a very pale, straw coloured beer, usually hazy with a large head that disintegrates rapidly. Don’t expect any hop aroma with this one, instead a raw flour wheat character underlies some light floral and fruity notes, usually lemon or apple, with a dominant sour character. This is a very light bodied beer, highly carbonated and acidic. The flavour is lactic derived sourness on top of a wheat malt, along with some light and bright fruit character. Hop flavour and bitterness are absent. Obviously any added flavours will alter the taste. The finish is quite dry.