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How To Brew Berliner Weisse: Berlin’s Authentic Sour Symphony

Berliner Weisse is low-alcohol German wheat beer that is pale in color and a refreshing, clean lactic sourness with high carbonation.

There is a light bread dough malt flavor that helps to support the sourness. Often at times, these beers are accompanied with fruit syrups. 

The Tart Beer of Germany

In Germany at the time, the Bavarian brewers were following the Reinheitsgebot rules and lagers were all the rage in southern Germany.

Brewers in Central and Northern Geremany were more influenced by the beer being brewed in neighboring Belgium and Poland. This was the birth of the tart style called Berliner Weisse

Unclear Origins 

The actual origin of Berliner Weisse is not very clear. There is some speculation that the style derived from the Huguenots, who were protestant refugees fleeing from Catholic France in the  17th century.

As the story goes, as they traveled north and east in Europe, they were likely to have become familiar with wild fermentations such as Flanders Red, Oud Bruin, and lambics.

However, there is a real lack of evidence to support these claims. There are historical documents that support Berliner Weisse predating the Huguenots by at least a century. 

Origins with Evidence

Berliner Weisse was probably more likely originated from Broyhan beer. Broyhan was first brewed in 1526 in the city of Hannover, Germany by Cord Broyhan.

As Christian Heinrich Shmidt and Ron Pattinson translated in his book, The Homebrewer’s Guide to Vintage Beer

     “The genuine Broyhan is very pale, similar in colour to young white wine, has a winey aroma and a pleasant sweetish yet acidic taste. Broyhan differs from other white beers chiefly in that it is brewed from pure barely without the addition of wheat malt or hops.”

Christian Heinrich Shmidt

“The Champagne of the North” 

It is also unclear when the lactic tartness became the associated with the style. By the 19th century, tart Berliner Weisse became popular beer style in northern area of Germany.

In 1870 to 1900, the production of Berliner Weisse grew expediently. Napoleon Bonaparte even called the beer style the “the Champagne of the North” during the beginning of the 19th century. 

Style Profile for Berliner Weisse

Appearance

Sun-bleached straw in color. Clarity that can be called suburb to somewhat hazy. Carbonation is effervescent and often compared to champagne. The head is dense and rather large, but with poor retention.   

Aroma

As a fresh beer, a Berliner Weisse will have a sharp sourness that will dominate, from moderate to medium high. A wheat character may be noticeable as raw bread dough or even as sourdough.

A moderate fruity character, often lemon or tart apples. With a little age on the beer, the fruity character increases and a flowery aroma emerges. There should be no hop aroma.

Beer may have some funky character, especially if Brettanomyces was added during fermentation. 

Flavor

Strong flavor of clean lactic sourness with a background of bread dough and wheat flavors. No hop bitterness or flavor. The balance of the beer is leaning toward the sourness and malt as secondary.

Sourness should never be vinegary. Some fruity flavors may exist, lemon and tart apples. Beer may have some funky flavor, especially if Brettanomyces was added during fermentation. 

Mouthfeel

Light body with a high carbonation and high acidity. No alcohol presence is detected. Finish is crisp and dry.

Food Pairing

Wheatwines pair well with bold, robust meals such as sweet, rich caramelized flavors like roasted duck, pork chops, Mexican, Jamaican, Asian dishes, and sausage.

Pungent cheeses such as blue, Limburger, and Munster cheese all pair well. As for desserts, fruity desserts and/or caramel desserts really pair well.

Image Source: PintsandPanels

Tips for Brewing your own Berliner Weisse

Grain

The grist for a Berliner Weisse really can’t get any simpler; equal amounts of good quality Pilsner malt and wheat malt.

Usually this would be three to four pounds each for five gallon batch. Nothing else. That’s it. Told you it was simple. 

Hops

As for hops, traditionally speaking there wouldn’t be many hops to speak of when it comes to a Berliner Weisse’s hop schedule. However, don’t worry, hop heads!

A fair amount of Berliner Weisse beers are currently being brewed with enough hop interest that makes it conceivable to add more than the small handful you would traditionally.

Josh Weikert suggests a combination of Hallertau and Sorachi Ace is a nice grassy/herbal flavor that matches well with each other. He also points out that New Zealand hops make for an interesting take on the tart German style.

Yeast

Yeast and a Lactobacillus culture will be needed after brewing a Berliner Weisse. Wyeast 1007 German Ale yeast is fairly clean with enough esters to make the beer interesting.

Some also suggest a nice Kolsch yeast to do the trick too. 

Pitch and Wait

When it comes to pitching your yeast and Lacto, the easiest method is probably the pitch and wait method. Mash, boil, and chill just like usual.

After chilling your wort, add your Lacto and wait for about two weeks.

This will give the wort a nice tartness. After the two weeks are over, go ahead and pitch your yeast. If you pitch your yeast too quickly, you run the risk of the yeast overtaking the wort and not allowing the bugs to perform their thing. This may result in a beer with very little acidity.

Like always, be mindful of your sanitation practices when brewing this beer. 

Kettle Souring

This process involves mash, lauter, sparge, and then flushing the kettle head space with CO2 and then adding the Lactobacillus culture and holding at a specific temperature. After a couple days, you will then boil as usual.

The advantage of this method is that it allows you to dail in the specific level of sourness that you are trying to achieve. After the boil, ferment with a yeast after checking your pH level.

Cheat Method

Lactic acid can be used to “spike your beer.” This method will allow you to obtain the level of acidity that you desire. This can be done at packaging.

Berliner Weisse By the Numbers

  • Color Range: 2 – 3 SRM
  • Original Gravity: 1.028 – 1.132 OG
  • Final Gravity: 1.003 – 1.006 FG
  • IBU Range: 3 – 8
  • ABV Range: 2.8 – 3.8%

Berliner Weisse Recipe

Grain

  • 50 %              3 lbs.             Wheat malt  
  • 50 %              3 lbs.             Pilsner Malt

Hops

  • 1.00 oz         Tettnang – Boil – 15 min

Yeast

  • 1.0 pkg   German Ale  Wyeast #1007
  • 1.0 pkg   Lactobacillus Wyeast #5335

Instructions:

  1. Mash at 152°F (66°C) for 60 mins
  2. Boil for 60 mins 

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Frequently Asked Questions

What is a Berliner Weisse?

Berliner Weisse is a type of German sour wheat beer that has a light body and a tart, refreshing taste. It’s known for its low alcohol content which typically ranges from 2.8 to 3.8% ABV.

The unique character of Berliner Weisse comes from a mixed fermentation with both yeast and lactic acid bacteria, which contributes to its signature sourness.

How does the Berliner Weisse recipe shared differ from traditional recipes?

The Berliner Weisse recipe shared in the article gives a modern twist to the traditional recipe by providing options for adding fruit syrups or purees, which can introduce a new range of flavors to the beer.

Additionally, the recipe simplifies some traditional brewing steps to make it more accessible for homebrewers while retaining the essential characteristics of Berliner Weisse beer.

What is the significance of the Berliner Weisse water profile in the brewing process?

The Berliner Weisse water profile is crucial in achieving the right balance of minerals in the water used for brewing, which in turn affects the pH, flavor, and overall quality of the beer.

A balanced water profile helps in enhancing the beer’s crispness and tartness, which are hallmark traits of Berliner Weisse.

How does the choice of yeast affect the final Berliner Weisse beer?

The choice of yeast is pivotal as it not only facilitates the fermentation process but also imparts distinct flavors and aromas to the Berliner Weisse beer.

The recipe suggests using a specific blend of yeast and lactic acid bacteria to achieve the desired level of sourness and the traditional Berliner Weisse character.

Can the hops used in the Berliner Weisse recipe be substituted, and how might that affect the beer?

Yes, the hops can be substituted in the Berliner Weisse recipe; however, it’s essential to choose substitutes that won’t overpower the beer’s light and tart character. The choice of hops can affect the beer’s aroma, bitterness, and flavor profile.

Experimenting with different hops can lead to a unique take on the traditional Berliner Weisse beer while retaining its essence.

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