Style: Berliner Weisse
All StylesStyle Profile based on 721 recipes
BU:GU
0.19
Hops
2.0 g/L
Mash pH
5.54
Dry hop
0.2 g/L
Description
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained. 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. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style. Style Comparison: Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content.
Examples: Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth
Typical Grain Bill
- 39%
- 32%
- 24%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 87%
- 72%
- 53%
% of Berliner Weisse recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 7%
- 6%
- 6%
- 5%
- 4%
- 3%
- 3%
- 3%
- 3%
- 3%
% of Berliner Weisse recipes using each hop
Common Fermentables
- 14%
- 12%
- 12%
- 10%
- 9%
- 7%
- 7%
- 7%
- 6%
- 6%
Colour = malt category · bar = % of recipes
Common Yeasts
- 17%
- 13%
- 4%
- 3%
- 3%
- 3%
- 3%
- 2%
- 2%
- 2%
% of Berliner Weisse recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.