Cloudy, sour, wheat style with low alcohol contents, Berliner Weisse is a historic beer from the northern regions of Germany, specifically Berlin, where it has been brewed since 16 th century. By the end of the 19 th century it was the most popular alcohol drink in Berlin produced by as many as 50 different breweries. Today the number has gone down to 2 but craft brewing has revived this style.
Very low extract of 9%; grist from Pilsner and wheat malts only to produce the maximum lightness typical for this style.
The noble variety of Tettnanger has produced nearly undetectable bitterness. There is a slight herbal tone. High level of bitterness is not wanted in sour beers as hops inhibit lactic acid bacteria, including acidification of beer.
Lactic acid bacteria are typical for this style. They are responsible for the unique sourness. Found in bread starters, kefirs, or yoghurts, Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Bulgaricus bacteria produce lactic acid which intensifies the already sour taste of the beer and produces refreshing qualities.
In the middle of winter we have decided to use a truly seasonal and fresh ingredient: Chandler-type blueberry puree. As blueberries have been cooled down right after they were harvested, they are super fresh! It’s a revolution to produce such fruity and refreshing beers all year long. The puree includes fruit, peels, and seeds so that the most nutritious ingredients have been preserved. Our HopGun has allowed us to bring about the colour, flavour and aroma.
- Style: Blueberry Berliner Weisse
- Extract: 9,0 %
- Alcohol: 3,5 %
- IBU: 5
- Malts: Pilsner; wheat
- Hops: Tettnanger (DE)
- Yeasts: US-05
- Bacteria: Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii ssp. Bulgaricus
- Extra ingredients: Chandler-type blueberry puree
- Look: light purple; cloudy
- Aromas: blueberry; lemons; slightly milky
- sparkling, clear, refreshing
- sour; lemon;
- Serving temperature: 5-8 ⁰C
- Glasses: Tulip, goblet
Dishes: curry wurst, pork chop with sauerkraut;
Cheeses: sour milk cheeses – red interior-ripened cheese; Bauer-Hendkase, Harceński-type, Ołomuniecki-type,
Desserts: blueberry panna cotta; blueberry crumble with whipped cream.