European Sour Ale - Berliner Weisse
Name
Berliner Weisse
Category
European Sour Ale
This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.
Guidelines
Impression
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. A gentle fruitiness is found in the best examples.
Aroma
A moderate to moderately-high sharply sour character is dominant. Can have up to a moderately fruitiness, often lemon, tart apple, peach, or apricot, and a light floral note. No hop aroma. The wheat may be perceived as raw bread dough in fresher versions; combined with the acidity, may suggest sourdough bread.
Appearance
Straw in color, can be very pale. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Highly effervescent.
Flavor
Clean lactic sourness dominates and can be quite strong. A complementary doughy, bready, or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. Bright yet restrained fruitiness may be detected as apricot-peach, citrus-lemon, or tart apple. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. No THP.
Mouth Feel
Light body, but never thin. Very high carbonation. No sensation of alcohol. Crisp acidity.
Comments
Any Brett character is restrained, and is typically expressed as fruity and floral notes, not funky. Aged examples can show a cider, honey, hay, or gentle wildflower character, and sometimes increased acidity.
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. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in Germany, but now produced in several other countries.
Ingredients
Pilsner malt. Usually wheat malt, often at least half the grist. A symbiotic co-fermentation with top-fermenting yeast and LAB provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by cool aging. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brett is essential to get the correct, fruity-floral flavor profile.
Comparison
Compared to Lambic, has a clean lactic sourness with restrained to below sensory threshold Brett. Also lower in alcohol content. Compared to Straight Sour Beer and Catharina Sour, is lower gravity and may contain Brett.
Statistics
| Type | Min | Max |
|---|---|---|
| OG | 1.028 | 1.032 |
| FG | 1.003 | 1.006 |
| IBU | 3 | 8 |
| SRM | 2 | 3 |
| ABV | 2.8 | 3.8 |
Commercial Examples
- Bayerischer Bahnhof Berliner Style Weisse
- Berliner Berg Berliner Weisse
- Brauerei Meierei Weiße
- Lemke Berlin Budike Weisse
- Schell’s Brewing Company Schelltheiss
- Urban Chestnut Ku’damm
Tags
- session-strength
- pale-color
- top-fermented
- central-europe
- traditional-style
- wheat-beer-family
- sour