Berliner Weissebier is a historic beer style from Berlin, Germany that dates back to the 16th century. By the 19th century Berliner Weissebier was the most popular alcoholic drink in Berlin with around 700 breweries producing the beverage. However, in the 20th century the numbers plummeted to only two breweries in Berlin still producing the beer.
A Berliner Weissebier is a sessionable beverage with an ABV typically between 2.8-3.5%. The beer ranges from a straw to pale yellow color, and is often cloudy due to it often being unfiltered. The Berliner Weissebier recipe contains virtually no hops, which means it lacks bitterness. As for the malt, this Berlin beer can be made with a mixture of malted barely and wheat. To keep the nice pale color, the malts are kilned at extremely low temperatures.
The experience of a Berliner Weissebier is often tart, highly carbonated, refreshing, and filled with flavors of white bread, graham crackers, and fruity esters. On top of this an added Berliner Weissebier ingredient is flavored syrup typically raspberry or Woodruff. Again without hops and sessionable ABV, bitterness, alcohol taste, and remaining sugars are extremely low. On top of all this, there is a great balance between the yeast and lactic acid bacteria creating the tart lactic acid taste.
Berliner Weissebier in the USA and Canada are growing tremendously popular, with many brewers incorporating traditional and bizarre fruits to create unique flavors and exciting colors. The most common Berlin Weissebier glass is bowl shaped like a goblet or a chalice. Some versions are mixed with other beers to balance out the sourness, like a pale lager.
Being such a light, crisp, and tart beer, a great food pairing is salty snack food options like pretzels, chips, and fries.
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