Difference between revisions of "Berliner Weissbier"

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[[Category:Styles]]
 
[[Category:Styles]]
=Berliner Weissbier=
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=Description=
==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.  
 
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.  
  
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Typical average alcohol by volume (abv) range: 2.0-5.0%
 
Typical average alcohol by volume (abv) range: 2.0-5.0%
  
==General Best Practices==
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=General Best Practices=
 
* Don't sour mash. Its too risky for off flavors
 
* Don't sour mash. Its too risky for off flavors
 
* Limit CO2 and do not aerate before pitching
 
* Limit CO2 and do not aerate before pitching

Revision as of 09:13, 16 December 2014

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.

Served in wide bulbous stemmed glasses, tourists in Berlin will often order on as a "Berliner Weisse mit Schuss: Himbeere" or "Berliner Weisse mit Schuss: Waldmeister". These are syrups that are added to make the sourness more palatable. Himbeere is raspberry (red) and Waldmeister is woodruff (green).

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

General Best Practices

  • Don't sour mash. Its too risky for off flavors
  • Limit CO2 and do not aerate before pitching
  • Pitch Lactobacillus between 90F and 120F depending on your Lactobacillus strain or blend for ~ 5-7 days
  • 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