Berliner Weisse, a beer of intense flavour and history, has been around for centuries. Enjoyed by Napoleons troops and referred to as the 'Champagne of the North', Berliner Weisse has had its fair share of recognition over the years. But where does this beer come from, and why does it deserve such a title? Read on and find out how this unique and time-honored beer captivated palates in the 16th and 17th centuries, and continues to delight beer-lovers to this day.
Berliner Weisse is a cloudy, sour beer style that’s been around for centuries and is now enjoying a resurgence in popularity. The unique beer originated in Germany hundreds of years ago and has a fabled history that cements it as an important style in brewing. This article will explore why Berliner Weisse is called the “Champagne of the North” and discuss the history, ingredients, and brewing process.
The style probably dates to the 16th or 17th century and was so renowned that Napoleon’s troops supposedly called it the “Champagne of the North.” Berliner Weisse was so popular that it spawned its own beer hall culture, called Schoppenstreit, where people used to gather to sample and debate different varieties of the beer.
Berliner Weisse has been produced in Berlin since the beginning of the 19th century. It was brewed from wheat and barley malt, then flavored with spices, lemon, or woodruff syrup after fermentation. During this time, it was served in tall glasses with a wooden paddle for mixing in different flaovrs. The beer went through a decline after World War 2, but recently has been enjoying a resurgence in popularity.
Berliner Weisse is made with a combination of malted barley and wheat, giving it a unique flavor and color. The grain bill is typically two-thirds wheat and one third barley, giving it a creamy texture and citrusy flavor. Once the grains are milled and mashed, the beer is boiled and hopped. The hops used traditionally were Saaz, Hallertau Mittittlefruh, and even Cascade, depending on the brewers’ preferences.
Berliner Weisse is fermented with a unique variety of lactic acid-producing yeast strains. These strains produce a sour beer without having to undergo a secondary souring process. Typically, the beer only needs to be fermented for about two weeks. This results in a tart beer. Some brewers add additional flavoring agents during the fermentation process, such as spices or fruits.
Berliner Weisse has a low ABV, usually only between 3 and 4%. The beer is highly carbonated, making it crisp and refreshing, and it’s usually served very cold. Berliner Weisse is unfiltered, giving it a cloudy appearance and a creamy texture. Some German breweries even sell it in bottles with a special top that’s designed to keep it carbonated.
Berliner Weisse has a light, refreshing flavor with a strong sour note. It can range from tart to sour to very sour, depending on the ratio of lactic acid. Some brewers add spices to their beer, such as coriander or ginger, to cut down on the sourness and add a unique flavor.
Berliner Weisse has a light, zippy carbonation and a creamy mouthfeel. The beer is often served with a syrup, such as woodruff or raspberry, to cut the sourness and add sweetness.
Berliner Weisse is a unique and refreshing beer that’s perfect for warm summer days. The beer is usually served in a tall glass with a paddle and a straw. It’s best served cold and can be enjoyed on its own or with a syrup like raspberry or elderflower.
Berliner Weisse is an ancient beer style that has been beer enjoyed for centuries and is currently enjoying a resurgence in popularity. The light, refreshing beer has a sour note and a creamy texture, making it perfect for a hot summer day. The beer is usually served with a paddle and a straw with a syrup to cut the sourness. It’s a unique beer that is worth trying if you get the chance.