The Berliner Weisse is a sour wheat beer from (you guessed it) Berlin, Germany! Characterized by its slightly sour character and light abv (normally around 3-3.5%), it's a fantastic drop for summer in the beer garden, typically having a very light body, tartness on the tongue, and fresh fruity character. This also makes it a fantastic beer for fruit infusions!
Seeing as this is our first crack at a sour, we figured there was no better place to start than with a Berliner! We are stoked to say our turned out brilliantly!
The mouthfeel is slightly tart, the bitterness very mild, and the hop character slightly fruity but all very subdued to allow the sour character and raspberry flavour to shine! Our Berliner has a fantastic red colour thanks to the huge dump of Raspberry puree added during the end of fermentation, which also produced a brilliant fruity sweetness, complementing the sour acidity perfectly.
The recipe can be found here: [ Ссылка ]
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Cheers!
Chapters:
0:00 Cold Open
0:15 Intro
0:38 Milling
1:28 Rice Hulls
2:29 Mashing In
4:50 Sparging
7:27 Boil
9:11 Hop Additions
11:00 Measuring pH and Alcohol
13:10 Transferring into Fermenter
14:00 Different Types of Sours
16:21 Yeast Pitching
19:39 Adding the RASPBERRIES!
21:25 Outro
Recipe!
[ Ссылка ]
