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Berliner weisse originated sometime in the 19th century, and evolved throughout its history. Historical Berliner Weisse is thought to be consisted of barley malt and poorly modified wheat malt (for head retention) 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 impact 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 fora short time), 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 Berlier Weissbier that was not boiled <ref name="marcus"></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, and was fermented between 25-30°C. 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>. Using mixed fermentation in Berliner Weisse production resulted in several problems. Due Bottling conditioning times could be time intensive, mixed cultures were difficult to keep consistent, longer aged products could become more acidic than intended, and it required more effort. For these reasons, a man named Otto Francke patented a process in 1908 that more or less resembles kettle souring. Unboiled and unhopped wort was cooled to 45-47°C, and then inoculated with a culture o ''L. delbruekii'', and was held until the wort reached the difficulty in controlling desired pH. The wort was then heated to 80°C to kill the level of acidity''Lactobacillus'', cooled, and re-using then ale yeast slurries that were under stress from mixed fermentationwas pitched. ''Brettanomyces buxellensis'' was added at bottling time. Although this process provided several advantages, methods such as it was not widely adopted by Berliner Weisse breweries <ref name="marshall">https://drive.google.com/file/d/0B8CshC9nxYHdckhlbXFQN1hPbGc/view Kurt Marshall. CBC 2012 Presentation.]</ref><ref>[[Wort Souringhttps://eurekabrewing.wordpress.com/2012/03/10/44-traditional-berliner-weisse/ Samuel Aeschlimann. Eureka Brewing Blog. "#44 Traditional Berliner Weisse". 03/10/2012. Retrieved 09/02/2017.]] were developed to pre-sour </ref>. In 1956, W. Barrach patented a production method of Berlienr Weisse that involved blending two different beers. 80% of the wort was pitched with a mixed culture that was maintained by the brewery. The other 20% of the wort was inoculated with ''LactobacillusL. brevis'' first before pitching yeast and incubated at 30°C. The two beers were blended to reach the desired acidity, and krausened with fresh wort to create carbonation. After a short conditioning time, the bottles were sterile filtered and then bottled or casked <ref name="Hubbemarshall" />.  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.