Recipe name	Style	User	Type	Color	OG	FG	IBU	ABV
Herman	Berliner Weisse	jayhat	All Grain	2 °L	1.036	1.009	4	3.5%
Happy Face	Berliner Weisse	willis420	All Grain	2 °L	1.034	1.009	8	3.3%
Quick and Dirty Berliner	Berliner Weisse	chitowngator	Extract	2 °L	1.027	1.006	4	2.8%
Pucker up Berliner	Berliner Weisse	billgina	Partial Mash	4 °L	1.044	1.015	7	3.8%
Berliner Weisse	Berliner Weisse	patrick	All Grain	4 °L	1.036	1.009	5	3.5%
Moonlight Berliner Weisse - Mini-Batch	Berliner Weisse	klopiccalo	All Grain	3 °L	1.034	1.009	46	3.3%
Berliner Weisse	Berliner Weisse	jagerweizen	All Grain	2 °L	1.033	1.008	7	3.3%
Mr. Pink	Berliner Weisse	Shut Up And Drink! Brewery	All Grain	2 °L	1.036	1.007	6	3.7%

Aroma

A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.

Appearance

Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.

Flavor

Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.

Mouthfeel

Light body. Very dry finish. Very high carbonation. No sensation of alcohol.

Overall Impression

A very pale, sour, refreshing, low-alcohol wheat ale.

Comments

In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups (‘mit schuss’) flavored with raspberry (‘himbeer’) or woodruff (‘waldmeister’) or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.

History

A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Only two traditional breweries still produce the product.

Ingredients

Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast andLactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.

Commercial Examples

Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko

Featured Berliner Weisse homebrew recipes

Recipe name	Style	User	Type	Color	OG	FG	IBU	ABV
Herman	Berliner Weisse	jayhat	All Grain	2 °L	1.036	1.009	4	3.5%
Happy Face	Berliner Weisse	willis420	All Grain	2 °L	1.034	1.009	8	3.3%
Quick and Dirty Berliner	Berliner Weisse	chitowngator	Extract	2 °L	1.027	1.006	4	2.8%
Pucker up Berliner	Berliner Weisse	billgina	Partial Mash	4 °L	1.044	1.015	7	3.8%
Berliner Weisse	Berliner Weisse	patrick	All Grain	4 °L	1.036	1.009	5	3.5%
Moonlight Berliner Weisse - Mini-Batch	Berliner Weisse	klopiccalo	All Grain	3 °L	1.034	1.009	46	3.3%
Berliner Weisse	Berliner Weisse	jagerweizen	All Grain	2 °L	1.033	1.008	7	3.3%
Mr. Pink	Berliner Weisse	Shut Up And Drink! Brewery	All Grain	2 °L	1.036	1.007	6	3.7%