Low in alcohol, refreshingly tart, and often served with a flavored syrup like Woodruff or raspberry, the Berliner-style Weisse presents a harmony between yeast and lactic acid. These beers are very pale in color, and may be cloudy as they are often unfiltered. Hops are not a feature of this style, but these beers often do showcase esters. Traditional versions often showcase Brettanomyces yeast. Growing in popularity in the U.S., where many brewers are now adding traditional and exotic fruits to the recipe, resulting in flavorful finishes with striking, colorful hues. These beers are incredible when pairing. Bitterness, alcohol and residual sugar are very low, allowing the beer’s acidity, white bread and graham cracker malt flavors to shine. Carbonation is very high, adding to the refreshment factor this style delivers. Many examples of this style contain no hops and thus no bitterness at all

  • SRM Color Scale
    2 - 4
  • International Bitterness Units (IBUs)
    3 - 6
  • Alcohol by Volume (ABV)
    2.8% - 3.4%
  • Alcohol
    Not Detectable to Mild
  • Hop Aroma/Flavor
    Hop aroma and flavor are not perceived. Hop bitterness is not perceived to very low
  • Malt Aroma/Flavor
    Not Perceived
  • Yeast Esters
    Fruity-ester flavors will be evident
  • Yeast Phenols
    Not common to style
  • Body
  • Carbonation
    Low to Medium
  • Finish Length
    Short to Medium
  • Attenuation
    81 - 86
  • Hops
    German Noble
  • Malt
    Pilsner, Malted Wheat
  • Water
  • Yeast
    Lager or Ale
Food Pairings
  • Cheese
    Havarti, Goat Cheese
  • Entrée
    Aged Ham on Pretzel Bread
  • Dessert
    Cheesecake with Raspberries
  • Carbonation
    Slow to Medium Rising Bubbles
  • Clarity
    Clear to Hazy
  • Color
    Straw to Pale
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