Berliner Weisse Beer: Wheat Or Not Wheat?

Berliner Weisse is a wheat beer style from Northern Germany that originated in Berlin and is characterised by its mild sourness and tartness. It is typically low in alcohol, with an ABV of around 3%, and is very pale in colour. The beer is often served with flavoured syrup, such as raspberry or woodruff, and is known for its high carbonation. Berliner Weisse is created using a combination of malted barley and wheat, with the malts kilned at low temperatures to minimise colour formation. The fermentation process involves a mixture of yeast and lactic acid bacteria, resulting in the beer's distinctive lactic acid taste. While its origins are somewhat unclear, Berliner Weisse is believed to have developed gradually from the 17th to the 20th century, and it has earned the nickname “Champagne of the North due to its light and fruity character.

Berliner Weisse is a wheat beer variation from Northern Germany

The origins of Berliner Weisse are somewhat unclear, with several competing theories surrounding its development. One theory suggests that it was brought to Germany by Huguenots, French immigrants who migrated through Flanders and picked up brewing techniques for ales. Another theory points to a popular beer called Halberstädter Broihan, which was brewed in Berlin in the 1640s and may have been a copy of an unknown beer from Hamburg. Some historical mentions of Berliner Weisse date back to the 1570s.

What we do know is that wheat beers brewed in Berlin were not originally sour. They were light and easy to drink, with an ABV of around 3% and a mash of roughly 50% barley and 50% wheat. The wort was not boiled, and only a small amount of hops were used.

Berliner Weisse became extremely popular in the 19th century, with almost 700 breweries producing it. It was dubbed "The Champagne of the North" by Napoleon's troops in 1809. However, its popularity waned in the 20th century, and by the end of the century, only two breweries in Berlin were still producing it.

Today, Berliner Weisse is often served with flavoured syrups, such as raspberry or woodruff, to balance its sourness. It is also sometimes mixed with other drinks, such as pale lager. Despite its previous decline, Berliner Weisse has seen a recent revival among artisanal and craft brewers, both in Germany and the United States.

It is a cloudy, sour, low-alcohol beer

Berliner Weisse is a cloudy, sour, low-alcohol beer. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century.

The beer is typically very pale in colour and may be cloudy due to being unfiltered. It is low in alcohol, with a typical ABV of between 2.7% and 5%, and has a reserved lactic sourness. Berliner Weisse is often served with flavoured syrup, such as woodruff or raspberry, to balance the sourness. The beer is also sometimes mixed with other drinks, such as pale lager, for the same reason.

The sourness of Berliner Weisse is created by the use of lactic acid bacteria during fermentation, which creates the beer's distinctive lactic acid taste. The beer is also highly carbonated, adding to its refreshing quality.

Berliner Weisse has become increasingly popular in the US, where brewers are adding traditional and exotic fruits to the recipe, resulting in colourful and flavourful finishes. The style is also growing in popularity among artisanal brewers, with experimental brews being conducted in Germany and elsewhere.

It is made from malted barley and wheat

Berliner Weisse is a style of beer originating from the region around Berlin, Germany. It is a variation of wheat beer and is made from malted barley and wheat. The malts are kilned at very low temperatures or air-dried to minimise colour formation. The proportion of malted wheat has dropped to 30% from 50% in modern brewing methods. In the past, however, records indicate that the beer was brewed from five parts wheat to one part barley.

The fermentation process involves a mixture of yeast and lactic acid bacteria, which creates the beer's distinctive lactic acid taste. The specific types of yeast used are Saccharomyces cerevisiae and Brettanomyces. The lactic acid bacteria can be Lactobacillus delbrückii or Lactobacillus brevis.

The beer is also characterised by its mild sourness and tartness, with a light and fruity flavour. It is typically low in alcohol, ranging from 2.7% to 3.5% ABV, and is very pale in colour. It may also be cloudy due to being unfiltered. Berliner Weisse is often served with flavoured syrup, such as raspberry or woodruff, to balance the sourness.

Fermentation uses a mixture of yeast and lactic acid bacteria

Berliner Weisse is a wheat beer style from Northern Germany, dating back to at least the 16th century. It is a cloudy, sour beer with around 3.5% alcohol by volume. The fermentation process uses a mixture of yeast and lactic acid bacteria, which creates the distinctive lactic acid taste.

The fermentation process for Berliner Weisse typically involves a combination of traditional warm-fermenting yeasts, such as Saccharomyces cerevisiae and Brettanomyces, along with lactic acid bacteria. This mixture of microorganisms is often referred to as a mixed culture or mixed fermentation. The specific types and ratios of yeast and bacteria can vary, depending on the desired flavour profile and acidity level.

In traditional Berliner Weisse production, the mixed culture typically consisted of Saccharomyces cerevisiae and lactic acid bacteria in a ratio of 4:1 to 6:1. This ratio favours yeast growth, which can hinder the growth of lactic acid bacteria and the production of lactic acid. However, brewers have developed various methods to manage the microbes and achieve the desired flavour profile.

One modern variation of the fermentation process, known as the "Francke acidification process", was patented by a German scientist, Otto Francke, in 1906. This process involves cooling unboiled and unhopped wort to 45-47°C and then inoculating it with a culture of L. delbrueckii. The wort is held until it reaches the desired pH level, after which the Lactobacillus is killed by heating the wort to 80°C. Ale yeast is then pitched to complete the fermentation.

Another method, developed by W. Barrach in 1956, involves blending two different beers. 80% of the wort is pitched with a mixed culture, while the remaining 20% is inoculated with L. brevis and incubated at 30°C. The two beers are then blended to achieve the desired acidity and carbonation is added by krausening with fresh wort.

The use of lactic acid bacteria in fermentation can be tricky, as it requires careful management of the microbes and specific conditions to promote their growth. However, the distinctive sour flavour profile achieved through this process has made Berliner Weisse a unique and popular beer style.

It is often served with flavoured syrup

Berliner Weisse is a style of beer that is often served with flavoured syrup. This is done to lighten up and sweeten the sour beer. In Germany, it is common to be asked if you would prefer "rot oder grün" ("red or green") when ordering a Berliner Weisse, with red representing raspberry syrup and green representing woodruff syrup.

The addition of flavoured syrup to Berliner Weisse also allows drinkers to circumvent the Reinheitsgebot, which prohibits the addition of fruit during the brewing process. While modern brewing methods and New World Berliner Weisse beers may include fruit and other flavours in the brewing process, it is still customary to be offered flavoured syrup when ordering a Berliner Weisse.

The syrups used to flavour Berliner Weisse can be store-bought or homemade, and they are typically made using a simple syrup base of boiled water and sugar. The flavouring agent, such as fruit, herbs, or tea, is then steeped in the simple syrup until the desired flavour strength is achieved. It is important to consider the colour of the syrup when making it, as too much colour may be undesirable in the final beer. Additionally, the syrup should be thin enough to mix with the beer; if it is too thick, it will sink to the bottom of the glass.

While raspberry and woodruff are the most traditional and common syrup flavours for Berliner Weisse, other flavours such as black currant, elderberry, and various herbs and berries can also be used. These syrups can be added to the beer to taste, either before or after pouring the beer into the glass.

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