Berliner Weisse (German: Berliner Weiße, ) is a cloudy, sour beer of around 5%

alcohol by volume Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...

. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinations of

malt Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, wh ...

ed barley and wheat, with the stipulation that the malts are kilned at very low temperatures or even air-dried to minimise colour formation. The

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

takes place with a mixture of yeast ( Saccharomyces cerevisiae and Brettanomyces) and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berliner Weisse.Annemüller, Gerolf. Die Berliner Weisse: ein Stück Berliner Geschichte. VLB Berlin, 2008. By the late 19th century, Berliner Weisse was the most popular alcoholic drink in Berlin, with up to fifty breweries producing it. By the late 20th century, there were only two breweries left in Berlin producing the beer.

History

Most beer authorities trace the origins of Berliner Weisse to an unknown beer being produced in Hamburg which was copied and developed by the 16th century brewer Cord Broihan.''The world guide to beer'', Michael Jackson, Mitchell Beazley, 1977, page 56 - "Berliner Weisse", Broihan's beer, ''Halberstädter Broihan'', became very popular, and a version was being brewed in Berlin by the Berlin doctor J.S. Elsholz in the 1640s. An alternative possibility, given by Protz among others, is that migrating Huguenots developed the beer from the local red and brown ales as they moved through Flanders into Northern Germany.Classic Bottled beers of the World'',

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, Prion Books, 1997, "Berlin Wheat beer" - pages 81 and 82, Some sources, such as Dornbusch, give the date 1572 as being the earliest record of the beer being brewed in Berlin. Frederick Wilhelm encouraged the spread of the beer through Prussia, declaring it as "best for our climate", and having his son, Frederick the Great, trained to brew it. A popular story is that

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's troops dubbed it "The Champagne of the North" in 1809. A typical modern strength for Berliner Weisse is around 3% abv, though strength may have varied at times. Traditionally, beers brewed in March ( Märzen beers) were brewed stronger and allowed to mature over the summer months, and there is a report that this may have also happened with Berliner Weisse — the bottles being buried in sand or warm earth.

Brewing

Modern brewing methods use a low proportion of wheat, generally ranging from 25% to 50%, and deliberately create a sourness either by a secondary fermentation in the bottle (Jackson suggests that traditionally bottles were buried in warm earth for several months), or by adding '' Lactobacillus''. Records from the early 19th century indicate that the beer was brewed from five parts wheat to one part barley, and drunk young, with little indication of creating sourness with either a secondary fermentation or by adding ''Lactobacillus''.

Brands

At the height of Berliner Weisse production in the 19th century, it was the most popular alcoholic drink in Berlin, and 700 breweries produced it. By the end of the 20th century there were only two breweries left in Berlin, and a handful in the rest of Germany. The two Berlin breweries, Berliner Kindl and Schultheiss, are both now owned by the

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and one of the few brands still produced in Berlin is ''Berliner Kindl Weisse''.

Serving

Berliner Weisse is often served in a bowl-shaped glass with flavoured syrups,''The World Guide to Beer'', Michael Jackson, Mitchell Beazley, such as

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(Himbeersirup), or artificial woodruff flavouring (Waldmeistersirup). The beer may also be mixed with other drinks, such as pale lager, in order to balance the sourness.

References

Bibliography

*''The World Guide to Beer'', Michael Jackson, Mitchell Beazley, 1977, page 56 - "Berlner Weisse", * ''Die Biere Deutschlands'', 1988, by Dietrich Höllhuber and Wolfgang Kaul, page 340,
The Beer Thrillers - A Beer Education Blog

External links

germanbeerinstitute.com {{Authority control German beer styles Beer brands of Germany North German cuisine Berlin cuisine