For the record and for discussions sake... 2015 BJCP
23A. Berliner Weisse
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 shouldnt seem artificial. Any Brettanomyces
funk is restrained.
Aroma: A sharply sour character is dominant (moderate to
moderately-high). Can have up to a moderately fruity character
(often lemony or tart apple). The fruitiness may increase with
age and a light flowery character may develop. No hop aroma.
The wheat may present as uncooked bread dough in fresher
versions; combined with the acidity, may suggest sourdough
bread. May optionally have a restrained funky Brettanomyces
character.
Appearance: Very pale straw in color. Clarity ranges from
clear to somewhat hazy. Large, dense, white head with poor
retention. Always effervescent.
Flavor: Clean lactic sourness dominates and can be quite
strong. Some complementary doughy, bready or grainy wheat
flavor is generally noticeable. Hop bitterness is undetectable;
sourness provides the balance rather than hops. Never
vinegary. A restrained citrusy-lemony or tart apple fruitiness
may be detected. Very dry finish. Balance dominated by
sourness, but some malt flavor should be present. No hop
flavor. May optionally have a restrained funky Brettanomyces
character.
Mouthfeel: Light body. Very high carbonation. No sensation
of alcohol. Crisp, juicy acidity.
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.
Characteristic 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
BJCP Beer Style Guidelines 2015 Edition 45
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.
Style Comparison: Compared to a lambic, is generally not as
acidic and has a clean lactic sourness with restrained to below
sensory threshold funk. Also lower in alcohol content.
Vital Statistics: OG: 1.028 1.032
IBUs: 3 8 FG: 1.003 1.006
SRM: 2 3 ABV: 2.8 3.8%
Commercial Examples: Bayerischer Bahnhof Berliner Style
Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse,
The Bruery Hottenroth
Tags: session-beer, pale-color, top-fermented, central-europe,
traditional-style, wheat-beer-family, sour
