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[[Category:Wheat beer styles]] | [[Category:Wheat beer styles]] | ||
[[Category:German beer styles]] | [[Category:German beer styles]] | ||
| + | [[Category:Session beer styles]] | ||
[[Category:Sour beer styles]] | [[Category:Sour beer styles]] | ||
[[Category:Fruit beer styles]] | [[Category:Fruit beer styles]] | ||
[[Category:Spiced beer styles]] | [[Category:Spiced beer styles]] | ||
| − | {{ | + | [[Image:berlinerweisse.jpg|frame|right|Berliner Weisse with woodruff syrup]] |
| + | Famously referred to by Napoleon's soldiers as the "Champagne of the North," '''Berliner Weisse''' is a sour, wheat-based, effervescent, low-alcohol beer traditionally brewed and drunk in [[Berlin]], Germany. Berliner Weisse gets its trademark sourness from [[lactobacillus]]. | ||
| + | |||
| + | Berliner Weisse is traditionally drunk out of goblet-style schooner glass with a straw. To counteract the sourness, it is served "mit schuss", meaning with a shot of flavored syrup added by the bartender or drinker, that changes the flavor and color of the beer. | ||
| + | |||
| + | ==History of Berliner Weisse== | ||
| + | {{sectionStub}} | ||
| + | |||
| + | ==Types of Berliner Weisse== | ||
| + | |||
| + | With minor variations, Berliner Weisse is a single style as it leaves the brewery. However, the syrup, or "Schuss", used, changes the taste and color of the final beer. Common flavors are: | ||
| + | |||
| + | ===Woodruff=== | ||
| + | |||
| + | Woodruff syrup, or "Waldmeistersirup", gives the beer a herbal character at low doses and a somewhat medicinal taste at a higher dose. It also gives the beer a distinctive greenish tint, and Berliner Weisse with woodruff is sometimes called "grün", or "green". | ||
| + | |||
| + | ===Raspberry=== | ||
| + | {{sectionStub}} | ||
| + | |||
| + | ===Lemon=== | ||
| + | {{sectionStub}} | ||
| + | |||
| + | ===No syrup=== | ||
| + | {{sectionStub}} | ||
| + | |||
| + | ==Brewing Berliner Weisse== | ||
| + | {{sectionStub}} | ||
| + | |||
| + | ==Competition Styles== | ||
| + | Both the [[BJCP]] and [[GABF]] style guidelines recognize this style. | ||
| + | |||
| + | ===BJCP Style Guidelines=== | ||
| + | |||
| + | {{BJCPStyle | ||
| + | |number=17A | ||
| + | |name=Berliner Weisse | ||
| + | |category=Sour Ale | ||
| + | |ibu=3-8 | ||
| + | |srm=2-3 | ||
| + | |og=1.028-1.032 | ||
| + | |fg=1.004-1.006 | ||
| + | |abv=2.8-3.6 | ||
| + | |aroma=A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS. | ||
| + | |appearance=Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head. Always effervescent. | ||
| + | |flavor=Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS. | ||
| + | |mouthfeel=Light body. Very dry finish. High carbonation. No sensation of alcohol. | ||
| + | |overall=A very pale, sour, refreshing, low-alcohol wheat ale. | ||
| + | |history=A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product. | ||
| + | |comments=In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups ("mit schuss") flavored with raspberry ("himbeer") or woodruff ("waldmeister") or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world. | ||
| + | |ingredients=Wheat malt content is typically well under 50% of the grist (generally 30%) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Low head and carbonation may be incorrectly caused by the yeast's adverse reaction to elevated levels of lactic acid. Hop bitterness is extremely low. A turbid mash is traditional, although some homebrewers use a sour mash. | ||
| + | |commercial=Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse | ||
| + | }} | ||
| + | |||
| + | ===GABF Style Listings=== | ||
| + | |||
| + | {{GABFStyle | ||
| + | |number=13B | ||
| + | |name=Berliner Style Weisse (Wheat) | ||
| + | |description=Very pale in color and the lightest of all the German wheat beers. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic, highly attenuated, and very light bodied. The carbonation of a Berliner Weisse is high, and hop rates are very low. Hop character should not be perceived. Fruity esters will be evident. No diacetyl should be perceived. For the purposes of this competition, fruited or flavored versions of the style would be appropriately entered in this category with a description of the fruit/flavor used by the brewer. | ||
| + | |og=1.028-1.032 (7-8 ºPlato) | ||
| + | |fg=1.004-1.006 (1-1.5 ºPlato) | ||
| + | |alcohol=2.2-2.7% (2.8-3.4%) | ||
| + | |bitterness=3-6 | ||
| + | |color=2-4 (4-8 EBC) | ||
| + | }} | ||
Revision as of 03:15, 14 October 2007
Berliner Weisse with woodruff syrup
Famously referred to by Napoleon's soldiers as the "Champagne of the North," Berliner Weisse is a sour, wheat-based, effervescent, low-alcohol beer traditionally brewed and drunk in Berlin, Germany. Berliner Weisse gets its trademark sourness from lactobacillus.
Berliner Weisse is traditionally drunk out of goblet-style schooner glass with a straw. To counteract the sourness, it is served "mit schuss", meaning with a shot of flavored syrup added by the bartender or drinker, that changes the flavor and color of the beer.
Contents
History of Berliner Weisse
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This section is a stub.
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Types of Berliner Weisse
With minor variations, Berliner Weisse is a single style as it leaves the brewery. However, the syrup, or "Schuss", used, changes the taste and color of the final beer. Common flavors are:
Woodruff
Woodruff syrup, or "Waldmeistersirup", gives the beer a herbal character at low doses and a somewhat medicinal taste at a higher dose. It also gives the beer a distinctive greenish tint, and Berliner Weisse with woodruff is sometimes called "grün", or "green".
Raspberry
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This section is a stub.
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Lemon
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This section is a stub.
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No syrup
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This section is a stub.
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Brewing Berliner Weisse
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This section is a stub.
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Competition Styles
Both the BJCP and GABF style guidelines recognize this style.
BJCP Style Guidelines
Berliner Weisse
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GABF Style Listings
Berliner Style Weisse (Wheat)
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| Very pale in color and the lightest of all the German wheat beers. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic, highly attenuated, and very light bodied. The carbonation of a Berliner Weisse is high, and hop rates are very low. Hop character should not be perceived. Fruity esters will be evident. No diacetyl should be perceived. For the purposes of this competition, fruited or flavored versions of the style would be appropriately entered in this category with a description of the fruit/flavor used by the brewer. |
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