We’ve been on a Berliner Weisse kick lately now that temps are (mostly) holding steady in the ’70s. They’re delicious, pair well with sunshine, and worth trying especially if you’re a fan of sour, tart brews.
This typically summer seasonal style is defined by Beer Advocate as “top-fermented, bottle conditioned wheat beer[s] made with both traditional warm-fermenting yeasts and lactobacillus culture. They have a rapidly vanishing head and a clear, pale golden straw-coloured appearance. The taste is refreshing, tart, sour and acidic, with a lemony-citric fruit sharpness and almost no hop bitterness.” Berliner Weisse beers generally have a low ABV (2.5 to 3.5 percent), light and dry body, and are traditionally served with either raspberry or woodruff syrup. So if you’re looking to take a break from hop-centric IPAs (which are also perfect for summer), give these a go. Due to the acidity levels in these beers, try pairing them with refreshing green salads or rich foods like cheese, steak, or cream-based pastas. Though it’s not pictured above, a not-to-miss, classic representation of the style is Professor Fritz Briem 1809 Berliner Weisse ($6.75), which we’d be remiss not to mention.
From left to right:
White Birch Berliner Weisse, $5, 1 pt., 6 oz.
Bayerischer Bahnhof Berliner Style Weiss, $5, 11.2 oz.
The Bruery Hottenroth Berliner Weiss, $10, 750 mL.
Dogfish Head Festina Pêche, $3 for a 12 oz. bottle/$11.75 for a six-pack.
The Tap Brewing Intergalactic Acid Berliner Weisse, $4.75, 1 pt., 6 oz.
Have you tried any of these? What do you think? Hit us with your thoughts in the comments!