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'''Berliner Weisse''' is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and ''[[Lactobacillus]]'' culture. Although many modern new world examples are [[Wort_Souring#Souring_in_the_Boil_Kettle|kettle soured]] and not fermented with ''Brettanomyces'', traditional Berliner Weisse mostly (if not always <ref name="marcus"></ref>) underwent a secondary fermentation with ''[[Brettanomyces]]'' <ref name="marcus">Private correspondence with Mike Marcus of Chorlton Brewing Co by Dan Pixley and Richard Preiss. 10/31/2016.</ref><ref name="Hubbe">[https://www.facebook.com/groups/MilkTheFunk/1407620505932826/ Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis). Thomas Hübbe. 2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1352210248140519/ Conversation with Richard Preiss regarding his results culturing from old bottles of Berliner Weisse. 08/14/2016.]</ref><ref>[http://barclayperkins.blogspot.com/2009/09/berliner-weisse-and-brettanomyces.html "Berliner Weisse and Brettanomyces." Ron Pattinson. Shut Up About Barclay Perkins. 09/14/2009. Retrieved 09/22/2016.]</ref>. Traditional examples are described as being generally very sour, clear wheat beers with good head retention <ref name="marcus"></ref><ref name="Hubbe"></ref>. Modern American examples are probably equally sour as historical versions, often have a rapidly vanishing head and a clear, pale golden straw-colored appearance, and often lack ''Brettanomyces'' character due to using a kettle souring process. The taste is refreshing, tart, sour and acidic, with a lemony-citric fruit sharpness and almost no hop bitterness. In Europe, the label "Berliner Weisse" is protected and can only be named that if it is brewed within the city of Berlin (see [[Berliner_Weissbier#Trade_Law|Trade Law]] for some details) <ref>[https://register.dpma.de/DPMAregister/marke/register/1113176/DE DPMA Register. Retrieved 10/13/2017.]</ref>.
Served in wide bulbous stemmed glasses, today tourists in Berlin will often order one as a "Berliner Weisse mit Schuss: Himbeere" or "Berliner Weisse mit Schuss: Waldmeister". These are syrups that are added to make the sourness of Kindl Weisse more palatable, although this is probably not how Berliner Weisse was always served in Germany since Kindl Weisse does not represent other historical forms of Berliner Weisse. Himbeere is raspberry (red) and Waldmeister is woodruff (green).
Typical average alcohol by volume (abv) range for modern versions: 2.0-5.0% (traditionally, this range was 2.5%-3.5%).