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=Description=

Berliner Weisse is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and lactobacillus culture. They have a rapidly vanishing head and a clear, pale golden straw-coloured appearance. The taste is refreshing, tart, sour and acidic, with a lemony-citric fruit sharpness and almost no hop bitterness.

Typical average alcohol by volume (abv) range: 2.0-5.0%

=General Best Practices=

* Create a 1 liter Lacto starter for each 5 gallons at least 2 days in advance of brew day.

* Pitch [[Brettanomyces]] after cooling down after [[Lactobacillus]] fermentation phase

=External Articles/Resources=

* [https://www.youtube.com/watch?v=_hClp9huB1M Perspective on Brewing Berliner Weisse Style Beer, Jess Caudill of Wyeast Labs, NHC 2012 Presentation.]