Style: Berliner Weisse

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Style Profile based on 730 recipes

BU:GU

0.19

Hops

2.0 g/L

Mash pH

5.54

Dry Hop

0.2 g/L

Style Guidelines BJCP 2015 Beer

1.028 1.032

1.045

1.003 1.006

1.01

IBU

3 8

ABV

2.8% 3.8%

4.7%

SRM

2 3

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% Pilsner
32% Wheat
24% Pale

% of total grain weight across all recipes · sums to ~100%

Common Additions

% of Berliner Weisse recipes using each malt category (addition % in brackets)

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.21 g/L 0.83 g/L

0.49 g/L

Flavour

0.3 g/L 0.91 g/L

0.53 g/L

Aroma

0.29 g/L 1.34 g/L

0.69 g/L

Whirlpool

0.64 g/L 1.37 g/L

1.03 g/L

Dry Hop

0.76 g/L 2.73 g/L

1.23 g/L

Common Hops

% of Berliner Weisse recipes using each hop

Dry-Hop Rate by Year

g/L · median with IQR range

2018

1.62 g/L 2.36 g/L

1.99 g/L

2019

0.8 g/L 1.43 g/L

0.84 g/L

2020

1.12 g/L 4.6 g/L

3.61 g/L

2021

0.88 g/L 3.28 g/L

1.38 g/L

2022

0.57 g/L 2.05 g/L

0.7 g/L

2023

0.53 g/L 1.18 g/L

0.61 g/L

2024

1.16 g/L 1.37 g/L

1.21 g/L

dated Berliner Weisse recipes with at least one dry-hop addition

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Berliner Weisse recipes using each strain

Mash Profile

74% Single Infusion
22% Step Mash
4% Decoction

167 recipes with mash data

Typical Water Profile

70 ppm Ca²⁺
5 ppm Mg²⁺
19 ppm Na⁺
75 ppm Cl⁻
59 ppm SO₄²⁻
100 ppm HCO₃⁻

median across recipes with a declared water profile

Similar Styles

Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.

Gueuze

Gose

Fruit Lambic

Witbier

Lambic

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