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Berliner Weisse declined after the world wars, and in the 80's and 90's, all but one Berliner Weisse brewery closed. The only surviving historical example, Kindl Weisse, could be argued to be a beer style that does not represent the majority of historical Berliner Weisse. It does not contain ''Brettanomyces'', and Kindl Weisse does not label itself as "Berliner Weisse". Kindl Weisse is brewed in a very deliberate way that requires it to be blended with sugar syrups at serving time, creating more of an "alco-pop" than a traditional Berliner Weisse <ref>Jace Marti. 2017 HomebrewCon presentation: "Brewing Berliner Weisse: Moving Beyond Kettle Souring". 2017. Retrieved 09/02/2017.</ref>.
The methods mentioned above were just some of the methods that were used to brew Berliner Weisse. For examples of other methods, see the [[Berliner_Weissbier#External_History_Resources|External History Resources]] section below. For an example of brewing a historical Berliner Weisse at home (scale up for commercial sizes), see [http://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/ Benedikt Koch's "Historic Berliner Weisse – Homebrew Recipe"] and its [https://www.facebook.com/groups/MilkTheFunk/permalink/1911351298893075/ related MTF thread], as well as the MTF "The Podcast" [https://www.milkthefunk.live/podcast/2018/8/20/episode-006-the-history-and-resurrection-of-traditional-german-berliner-weisse-with-benedikt-koch-of-wilder-waldcom interview with Koch].
===Microbiology and Fermentation Profile===