To end this cycle dedicated to German sour beers, we want to delve a little deeper into the taste, appearance and smell characteristics of Berliner Weisse, or what is also called “ sensory profile”. Don't be scared by the name, you just have to read and the next time you have a beer of this style in front of you, try to identify the characteristics that are given here. Ready?
Colour
The color of the Berliner Weisse is very pale, like the color of straw, but a little less intense. In general, they are very transparent, although some beers of this style can be found with a somewhat cloudy color. The carbonation is intense and spicy, with good foam formation, but it does not last long.
Scent
In young beers there is a moderately acidic aroma with a wheat character. What does this mean? If you close your eyes and inhale, the smell will remind you of raw bread dough. You can also find quite a few fruit aromas, which can range from lemon to sour apple. When the beer matures, its fruity character increases and some floral notes can be generated. They may have a Brettanomyces aroma, if this yeast has been used in the fermentation. What is super important, and characteristic of the Berliner Weisse, is that no hop aroma should be appreciated.
Flavor
In terms of flavor, they are characterized by a strong lactic acidity. On the back of the palate they should taste of wheat, which gives it a balance between acidity and maltiness. But the acid flavor should always win, never the bitter one. The sensation in the mouth, or that first impression when taking a drink, is refreshing, due again to the acidity and its fruity character. The body of this style is light to medium.
Elaboration
While in the rest of central Europe bottom-fermenting yeast was used in most styles, top-fermenting yeast was used to make Berliner Weisse. Decoction was the maceration process used and the must was not boiled. The hops used to be added in the initial stages of the mash, generally in the first decoction, in this way it helped the filtration and provided very few bitter units. Sometimes a small proportion of the hops were boiled and the extract added to the wort, but always early in the process.
*If we get a little more technical, the characteristics of this style are: Alcohol: 2.8-3.8%, IBU: 3-8, Color EBC: 4-6 28.
How do you take it?
It is a beer that calls for cold, it can be consumed almost fresh from the fridge!.
As a fun fact, at the time of their greatest popularity, Berliner Weisse were served in three-litre glass “bathtubs”. But nowadays they are served in simple and deadly glasses. More specifically in the glass, because this style has its specific beer glass. The Berliner Weisse are served in what is called a goblet, that is, a glass with a base and a very wide mouth.
As we have already told you, its acidity was probably the reason why people at the turn of the century enjoyed this beer with Strippe, a shot of caraway liqueur ( an anise-like spice). It can also be drunk in the «Weisse mit Schuss» mode, i.e. a dose of raspberry syrup (“himbier”) or woodruff ( “walmeister”), an herb with a sweet vanilla flavor and aroma.
In some bars it is often served with a drinking straw. Drinking beer through a straw creates a lot of controversy in the beer world.Another typical way to consume this style is to combine three glasses, one filled with pure golden Weisse, one mixed with red raspberry syrup, and one mixed with green woodruff syrup. The Germans call this “Ampel”, which means traffic light. Here in Spain we also have several examples of elaboration of this style with very good results and with some very striking personal touches from their mentors. At Beer Sapiens you can find this style here. Do you dare to make a “Traffic Light” with these three beers and give it to your friends to try? 