Berliner Weisse

[LegTaste]

Was considering brewing a lambic style beer, but am a bit too impatient for that at the moment and only have one fermenter to spare, so i've decided on a Berliner Weisse. It appears to be quite straight forward, german ale yeast, 70% lager/pils malt 30% wheat malt.

The less obvious bit regards the lactic acid bacteria. Some people go for a sour mash, while not so authentic it seems to work for people. The other option is to use the Wyeast Berliner Weisse strain which contains the Lactobacillus, the last option is to add the lactic bacteria for a secondary fermentation in the bottle which is suggested to be one method used in Germany.

From reading, it appears Lactobacillus (unlike yeast) produces nothing other than lactic acid, the only other impact it should have on the beer is the dryness since it appears it ferments the otherwise unfermentables.

I reckon the best option would be to mash for extended times at the lower temperatures or use one of those dry beer enzymes (probably better), then with a small sample add lactic acid and compare it to a bought example of Berliner Weisse until it tastes right.

I know some will object the the idea as its a bit of a cheat, but if you were to add flavoured syrup as the germans do, any subtle differences will surely be lost. Also you could be drinking it in a matter of weeks instead of months.

Could be a nice easy summer brew.

If anyone has any experience brewing this style, or anything to add please kick the knowledge.

I haven't actually tasted this style of beer, but it sounds interesting enough.

Even though i'll be intending to drink it straight, i'd be interested to know if anyone knows where to buy the kind of syrups that are usually added to it, as i think it would be good for those who don't appreciate proper beer.

[steve_flack]

Before you brew it I would seriously recommend trying some. I like sour beers - Lambics, Gueuze, Flanders reds etc - I've got quite a few in the fridge right now. But Berliner Weisse is more sour than all of them and to me has none of the depth of flavour of the others. It's just plain sour.

[LegTaste]

Thanks for the warning,

I will definately try some Berliner Weisse before i attempt it, i need a reference anyway. I might hate the stuff.

[symptomlesscoma]

You can buy flavoured syrups in asda and tesco in the polish section although they do contain sugar so will ferment out. Never used them but there are a few threads about them, especially on 'other brews' section.
I added lactic acid to a fruit beer ive just done but i have no idea how sour it will end up as character can totally change after 3 months in bottle.
Maybe just brew a weizen and add lactic acid before bottling/kegging. I've never had a Berliner Weisse myself so may not be anything like a normal german weizen.

[LegTaste]

Tried some Berliner Weisse.

Berliner Kindl brand

The original without syrup is a bit uninteresting, i can drink it, its not insanely sour.

You mostly get a sour, vinegarish taste followed by a yeastyness which is very similar to the yeasty flavour of a mead i forgot about and left too long on the yeast.

Maybe some others are better, but theres just not much to it.

If you're going to add syrup, i'd add it to the glass before pouring. I tried it with some of the polish stuff, and it was very similar to the bottled raspberry version, although i preferred it.


Anyone who wants to do this, i reckon nottingham will do nicely, the yeast character that was there tasted like it shouldn't be there, and isn't really something i can imagine anyone wanting.

30%-50% wheat malt, and aim for a 3% beer. It might be fine with the syrup without attempting to sour it.

Not really my thing but i was glad i tried it.

If i want something, sweet, fizzy, and fruity i'd probably just drink vimto