17A. Berliner Weisse
Berliner Weisse
| 17A. Berliner Weisse
|
Vital Statistics
|
| BJCP Style Guideline Definition (2004)
|
| IBUs: 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: 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.
|
| Mouthfeel: Light body. Very dry finish. High carbonation. No sensation of alcohol.
|
| Overall Impression: 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.
|
| 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 Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse
|
|
17B. Flanders Red Ale
{{ #if: | Main article: [[Flanders Red Ale|]] | Main article: Flanders Red Ale }}
17C. Flanders Brown Ale/Oud Bruin
Flanders Brown Ale/Oud Bruin
| 17C. Flanders Brown Ale/Oud Bruin
|
Vital Statistics
|
| BJCP Style Guideline Definition (2004)
|
| IBUs: 15-25
|
SRM: 15-20
|
OG: 1.043-1.077
|
FG: 1.012-1.016
|
ABV: 4-8
|
|
|
| Aroma: Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
|
| Appearance: Dark reddish-brown to brown in color. Good clarity. Average to good head retention.
|
| Flavor: Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
|
| Mouthfeel: Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tart finish.
|
| Overall Impression: Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
|
| History: An "old ale" tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a "provision beer" that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are not.
|
| Comments: Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. A deeper malt character distinguishes these beers from Flanders red ales. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the classic-style fruit beer category. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.
|
| Ingredients: A base of Pils malt with judicious amounts of crystal-type malts (CaraMunich and CaraVienne, typically) and sometimes a tiny bit of black or roast malt. May use some adjuncts (flaked maize, sugar). Low alpha acid continental or British hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacters) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.
|
| Commercial Examples: Liefman's Goudenband, Liefman's Odnar, Liefman's Oud Bruin, Ichtegem Old Brown
|
|
17D. Straight (Unblended) Lambic
{{ #if: | Main article: [[Lambic|]] | Main article: Lambic }}
17E. Gueuze
{{ #if: | Main article: [[Lambic|]] | Main article: Lambic }}
17F. Fruit Lambic
{{ #if: | Main article: [[Lambic|]] | Main article: Lambic }}
