Berlin wheat beer appeared at the beginning of the XNUMXth century and changed many times: it was smoked, more or less light-bodied. Today it is not widely used and is produced only at craft breweries. The Germans like to mix Berliner Weisse with fruit syrups or caraway schnapps, as the drink itself is too acidic. This style is low in alcohol and very refreshing in the heat.
The main characteristics of the style are very high carbonation and acidity, which manifests itself in both aroma and taste. There are also tones of sour fruits, raw dough, sometimes there is a slight Brett character. There is no hop profile, but the finish is always dry.
The drink has a very light color, in the glass it forms a rich, but not persistent foam. Alcohol is almost non-existent.
The grist consists of equal parts of wheat malt and pils; at the fermentation stage, not only yeast, but also lactobacilli are added. A blend of several varieties of Berliner Weisse of different ages is common. Mashing is usually decoction.
The style is similar to fruity lambic, but less acidic and aromatic, and lambics tend to be significantly stronger.
Strength: 2.8-3.8%.
Density: initial 1.028-1.032, final 1.003-1.006.
Bitterness Index: 3-8 IBU.
Color: 2-3 SRM.