Berliner Weisse is a cloudy, sour, wheat beer style with low alcohol contents. It is a region al beer that has traditionally been brewed in northern Germany, mostly Berlin, since the 16 th century. Till the end of the 19 th century it was the most popular alcoholic beverage in Berlin, where it was produced by as many as 50 different breweries. Even though today the number has gone down to 2, the style has been revived thanks to the craft brewing industry.
Very low extract of 9%; grist made of light malts only, Pilsner and wheat, which account for the maximum lightness typical of this style.
The noble hop variety Tettnanger has given the beer a slight almost bitterness. We have kept its herbal character. High level of bitterness is not really appreciated in sour beers since hops stop the development of lactic acid bacteria, which in turn account for the beer acidification process.
Lactic acid bacteria are the defining characteristic of this beer style. Giving beer its sour flavour, lactic acid bacteria such as Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus may be found in bread starter, kefirs and yoghurts. They produce lactic acid which intensifies the sour flavour and refreshing qualities.
The seasonality of the beer and its Polish accent have been enhanced by adding, at the late fermentation stage, a huge amount of 100% natural pressed blackcurrant juice that has given the beer a refreshing touch and slightly sour flavour. It’s all natural.
- Style: Blackcurrant Berliner Weisse
- Extract: 9,0 %
- Alcohol: 3,6 %
- IBU: 5
- Malts: Pilsner, wheat
- Hops: Tettnanger (DE)
- Yeasts: US-05
- Bacteria: Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii ssp. Bulgaricus
- Extra ingredients: Pressed blackcurrant juice
- Look: light violet; cloudy
- Aromas: blackcurrant; lemons; slightly milky
- Sparkling, clear, refreshing
- Sour; lemon
- Sour; blackcurrant
- Serving temperature: 5-8 ⁰C
- Glass: Tulip, goblet
Dishes: curry wurst, pork chops served with sauerkraut,
Cheeses: sour milk cheese – smear-ripened red cheese; Bauer-Hendkase, Harceński – type; Ołomuniecki – type
Desserts: blackcurrant strudel; blackcurrant panna cotta