Berliner Weisse

BJCP 23a

Overall Impression
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.
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), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.

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. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style.
Ingredients
Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.
Commercial Examples
Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth