Changes

Berliner Weisse originated sometime in the 19th century and evolved throughout its history. Historical Berliner Weisse is thought to consist of barley malt and a high proportion of poorly modified wheat malt (for head retention <ref>[https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.550 Differences in protein content and foaming properties of cloudy beers based on wheat malt content. Xiunan Hu, Yuhong Jin, Jinhua Du. 2018. https://doi.org/10.1002/jib.550.]</ref>) in a 1:3 or 1:4 ratio, although at least two German Berliner Weisse breweries in the 1970's used 100% barley malt (the word "weissbier" originally referred to both barley and wheat air-dried malt) <ref>[http://barclayperkins.blogspot.co.uk/2015/03/berliner-weissbier-in-1970s-part-one.html Berliner Weissbier in the 1970’s (part one). Shut Up About Barclay Parkins blog. 03/08/2015.]</ref>. Decoction mashing was also used and was thought to impart better flavor than a single infusion mash. Hops were added to the mash tun during the mashing process or boiled with the decoction. Sometimes the boil was skipped (or boiled for a short time - for considerations on DMS formation, see [[Dimethyl_Sulfide#Short_Boils_and_Raw_Ale|DMS in raw ale and short boils]]), and sometimes a traditional boil was used. In the late 19th century The wort was not boiled because brewers thought that this was necessary for the cultures found in the mixed fermentation, however after the turn of the 20th century it was discovered that the microorganisms originated from surfaces in the brewery (although Mike Marcus from Chorlton Brewing Co has isolated ''L. casei'' that survived sparging the grain bed, indicating that some lactic acid bacteria can survive sparging temperatures and might have in fact had a souring impact on Berliner Weissbier that was not boiled <ref name="marcus"></ref>). 'No boil' beer or 'raw ale' has more free amino nitrogen (FAN), which might positively affect the fermentation <ref>[https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1795782 Wort Boil Time and Trub Effects on Fermentability. A. Mishra, R. A. Speers. Journal of the American Society of Brewing Chemists . 2020. DOI: https://doi.org/10.1080/03610470.2020.1795782.]</ref>. The mixed cultures during primary fermentation were made up of ''S. cerevisiae'' and lactic acid bacteria in a 4:1 to 6:1 ratio <ref name="Hubbe"></ref>, and was fermented between 16-20°C <ref>[https://s3-eu-west-1.amazonaws.com/andreasdotorg-bucket/Groterjan-Doerfel.pdf Dörfel, A. Groterjan. 1947.]</ref>. The beer was fermented in open vessels until fully attenuated, and then carbonated with 12% krausen for a high, champagne-like carbonation. Top cropping was a regular practice. The beer would continue to develop in the bottle due to ''Brettanomyces'' and lactic acid bacteria <ref name="Hubbe"></ref>.