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Old 10-22-2010, 03:58 AM   #21
NoisufnoC
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I tasted a sample a few days ago, and it was okay. Definitely got the sourness that the kit described. We'll see. I'm not too bent out of shape about it, the kit only cost about 18 bucks.


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Old 10-24-2010, 12:51 AM   #22
NoisufnoC
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Okay, its been on the gas for a few days, so I decided to pull a sample and give it a taste chilled and carb-ed.



Its VERY light, color wise the picture is a little deceiving. It is very pale in color, almost white in certain light. I do get a lemonade like flavor, and my wife picked up some fruityness in the aroma. I'm glad I didn't dump it, but I can't say that it is a beer I would make again in the future. The AG kit only cost about 18 bucks so I'm not to worried about it. I did manage to find the PDF from NB with some notes on the kit.


From Northern Brewer:

Berliner Weisse: this top-fermented, lightly
soured ale was once synonymous with
“wheat beer” in Europe, but now is a living
dinosaur of a style. Its grainy Pils- and wheat
malt-character is underscored with an gentle,
earthy lemonade-like sourness that used to
be a common thread in beers of this region.

Characteristics of interest to the brewer:
a very low OG and abv %, extremely low
bitterness (achieved through mash hopping
in the all-grain version), and a dominant but
pleasant sourness from secondary fermenta-
tion with Lactobacillus; extended aging will
bring earthy overtones from Brettanomyces.
Characteristics of interest to the drinker:
arguably the best summertime beer ever
invented - light, effervescent, tart, and very
refreshing.

BREWING NOTES: This beer can be drunk
on its own, or cut with woodruff-flavored
simple syrup or a dark fruit juice (blackberry
and pomegranate were staff faves). Addi-
tionally, secondary and bottle conditioning
can be extended for months or even years
to get the most out of the Lactobacillus and
Brettanomyces in the yeast blend.

OG: 1.031
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