Berliner Weisse is a cloudy, sour, wheat beer style with low alcohol contents. It is a region all 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.
Hops definitely play the supporting role in this style but their subtle aroma has been captured in the late hopping method. The delicate aroma of honeydew produced by the new-wave German hop variety Huell Melon has been preserved.
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 peach juice that has given the beer a refreshing touch and slightly sour flavour.
- Style: Peach Berliner Weisse
- Extract: 9,0 %
- Alcohol: 3,5 %
- IBU: 5
- Malts: Pilsner, wheat
- Hops: Aroma: Tettnanger (DE), Huell Melon(DE)
- Yeast: US-05
- Yeast: pressed peach juice
- Bacteria: Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii ssp. Bulgaricus
- Look: very light, cloudy
- Aromas: peach, lemon, milky
- sparking, clear, refreshing
- sour, lemon
- sour, peach
- Serving temperature: 5-8 ⁰C
- Glass: Tulip, goblet
Dishes: curry wurst; pork chops served with sauerkraut
Cheeses: sour milk cheeses: smear-ripened red cheese; Bauer-Hendkase, Harceński-type, Ołomuniecki-type,
Desserts: peach strudel; peach sorbet