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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 often usually 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://lookaside.fbsbx.com/file/Final%20work%202%20-%20Thomas%20H%C3%BCbbe.pdf?token=AWyH17JH23uJ-wby5L7bZBZ-_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA 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 Pattenson. Shut Up About Barclay Perkins. 09/14/2009. Retrieved 09/22/2016.]</ref>. Traditional examples are described as being lightly generally very sour, clear wheat beers with good head retention <ref name="marcus"></ref><ref name="Hubbe"></ref>. Modern American examples tend to be more aggressively are probably equally souras historical versions, and 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.