Berliner Weisse

Berliner Weisse is a sour wheat beer originating from Berlin, known since the 16th century and dubbed the champagne of the north by Napoleon. Nearly extinct in the 20th century, it has experienced a spectacular revival at the hands of modern craft brewing, especially as a vehicle for fruit, spices, and mixed fermentation techniques.

In the glass, it shows a very pale straw-yellow color, usually cloudy, with a white, very effervescent head that dissipates quickly. The nose highlights notes of citrus, lactic acid, green apple, lemon, yogurt, and a very light cereal background. On the palate, acidity takes command: refreshing, lively, vibrant, with a light body, almost zero bitterness (3-8 IBU), very high carbonation, and an extremely dry finish. The alcohol content remains low, between 2.8% and 3.8%, making it a very easy-drinking beer.

It is brewed with Pilsner malt and a significant proportion of wheat malt, hops used practically only for antiseptic purposes, and a mixed fermentation with ale yeast and lactic acid bacteria (Lactobacillus) that provide all the acidity. In Berlin, it is traditionally served with a raspberry (red) or woodruff (green) syrup that softens the acidity.

It is a perfect beer for hot days, appetizers, oysters, seafood, salads, or acidic desserts. It is served very cold, between 4°C and 7°C, in a short, wide glass. An excellent gateway to the world of sour beers for those who want to discover a radically different and very refreshing profile.