BJCP 23A · European Sour Ale
Berliner Weisse
A sour wheat beer from Berlin, very light and spritzy, with clean lactic sourness and barely any bitterness. Low alcohol and highly refreshing.
Berliner Weisse by the numbers
- Alcohol (ABV)
- 2.8 – 3.8%on a scale of 2.0 to 14.0
- Bitterness
- 3 – 8 IBUon a scale of 0 to 100
- Color
- 2 – 3 SRM4–6 EBCon a scale of 1 to 40
- Original gravity
- 1.028 – 1.032on a scale of 1.026 to 1.130
- Final gravity
- 1.003 – 1.006on a scale of 0.990 to 1.040
What Berliner Weisse is like
A very light, pale, highly carbonated wheat beer with clean, lively lactic sourness. It's dry, refreshing and low in alcohol. It may have a restrained touch of Brettanomyces, but the sourness is in charge.
Appearance
Very pale straw, hazy to nearly clear. Abundant white head that usually fades quickly.
Aroma
Upfront lactic sourness with soft notes of raw bread dough or wheat. There may be some fruit (lemon, apple) and, if it has Brett, a light earthy or floral note; no hop aroma.
Flavor
Clear, clean lactic sourness with the wheat as a soft bready background. Bitterness is practically nil and the finish is very dry. There should be no acetic (vinegary) sourness or cheesy notes.
Mouthfeel
Very light body and high, almost effervescent carbonation. No alcohol warmth.
Where Berliner Weisse comes from
It's a Berlin specialty documented for centuries and very popular in the 19th century. It fell out of favor in the 20th century until it was nearly extinct, and the craft sour boom has brought it back. In Berlin it's traditionally served with raspberry or woodruff syrup, but in competition it's judged without them.
Ingredients
Malted wheat (around half) and Pilsner malt, sometimes with a short boil or no boil at all. A minimal amount of continental hops. Fermented with Lactobacillus and ale yeast, sometimes with some Brettanomyces.
Brew it yourself
How to brew Berliner Weisse at home
The most practical route is a kettle sour: bring the unhopped wort down to pH 4.5 with lactic acid, pitch Lactobacillus at 35–45 °C (95–113 °F) and wait until it reaches pH 3.2–3.5; then boil and ferment with a clean ale yeast at 18–20 °C (64–68 °F). Don't add hops before souring, because they inhibit Lactobacillus. Protect the wort from oxygen while it sours to avoid vomit or cheesy aromas, and carbonate high.
Food pairing
Salads with goat cheese, ceviche or a light snack on a sunny patio afternoon.
Glassware: tulip glass, it concentrates the aroma and holds the head.
Classic examples
- Berliner Kindl Weisse
- Bayerischer Bahnhof Berliner Style Weisse
Frequently asked questions
How strong is Berliner Weisse?
Between 2.8% and 3.8% ABV, according to the BJCP 2021 Style Guidelines. That is a low strength.
How bitter is Berliner Weisse?
It has 3 to 8 IBUs, a very low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Berliner Weisse?
Straw: 2 to 3 SRM (4 to 6 EBC).
What food pairs well with Berliner Weisse?
Salads with goat cheese, ceviche or a light snack on a sunny patio afternoon.
Which styles are similar?
If you like it, also try Gose, Catharina Sour and Straight Sour Beer.
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Classification and statistics: official Berliner Weisse guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.