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Created page with "=Berliner Weissbier= ==Description== Berliner Weisse is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and lactobacillus cult..."
=Berliner Weissbier=
==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).
Average alcohol by volume (abv) range: 2.0-5.0%
=Methods=
==Devin Bell==
''This section maintained by Devin Bell only please.''
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==Sour Mash==
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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.
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).
Average alcohol by volume (abv) range: 2.0-5.0%
=Methods=
==Devin Bell==
''This section maintained by Devin Bell only please.''
# one
# two
# three
==Sour Mash==
# one
# two
# three