Wheat Beer - Berliner Weisse

BJCP 17-C

AROMA

Slightly fruity; a sour aspect may be quite noticeable. On occasion a mild Brettanomyces yeast aroma may be present. No hop aroma. No diacetyl.

APPEARANCE

Very pale straw in color. Clarity ranges from fair to cloudy. Despite high carbonation, head retention can vary from moussy to low.

FLAVOR

Lactic sourness dominates and can be quite strong, but some wheat flavor should be noticeable. Hop bitterness is very low. Mild Brettanomyces yeast character may be detected occasionally. No hop flavor. No diacetyl.

MOUTH FEEL

Light body. High carbonation.

OVERALL

A very pale, sour, refreshing, low-alcohol wheat ale.

INGREDIENTS

Wheat malt content is typically well under 50% of the grist, the remainder being pale barley malt. Lactobacillus delbruckii culture and fermentation provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Ale yeast ferments to a low alcohol level. Hop bitterness is extremely low. Water may have significant hardness.

COMMENTS

Often served with the addition of sugar syrups flavored with raspberry or woodruff to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world

HISTORY

A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character

COMMERCIAL EXAMPLES

Schultheiss Berliner Weisse, Berliner Kindl Weisse

VITAL

OG: 1.026-1.036 IBUs: 3-8 FG: 1.006-1.009 SRM: 2-4 ABV: 2.8-3.6%