From The Bruery – Brewed in memory of my Grandparents (Fred and Sarah Hottenroth), this tart German-style Berliner Weisse is as authentic as it gets. We used lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat beer. To cut the tartness for those with sweeter tastes, raspberry or woodruff syrup is a traditional way to sweeten the beer. Almost an extinct style, we hope to help revive the Berliner Weisse in memory of two great people.
The Bruery – Hottenroth Berliner Weisse – Poured from the growler (Filled at the Source) into a pint glass. Website specifies 3.1 % abv.
Appearance: Cloudy, dull pastel yellow. No head to be found, and just cloudiness in the body.
Aroma: Bretty funk (Brettanomyces).
Taste: Lemon, green apple, and sour funk.
Mouthfeel: Not super thin, a little bit puckering.
Overall: Super refreshing, super sessionable, and something I’d rather drink than lemonade or iced tea on a hot day.