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Yeast Style Guide

STYLE: Berliner Weisse

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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 21 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 Impression: 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.

Vital Statistics:
OG: 1.028 - 1.032
IBUs: 3 - 8
FG: 1.004 - 1.006
SRM: 2 - 3
ABV: 2.8 - 3.6%

Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse

Wyeast Strains:
   2565 - Kölsch™
   5526 - Brettanomyces lambicus™
   5335™ - Lactobacillus
   1007 - German Ale™

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