Hi! I have been considering starting a berliner weisse, but I am confused about the technique and I don't have a definitive reference. Is it properly done with a sour mash or just with a bacteria augmented fermentation or sme combination of the two?
I did search around and people seem to do it all three ways but I wasn't able to determine which way is most appropriate and which way makes the best beer.
Thanks!!
I did search around and people seem to do it all three ways but I wasn't able to determine which way is most appropriate and which way makes the best beer.
Thanks!!