Berliner Weisse

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.

Notes: In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Often served with the addition of a shot of sugar syrups (mit schuss) flavored with raspberry (himbeer), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world. 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.

ABV: 2.8%-5.0%
IBU: 3-6
COLOR / SRM SCALE: 2-3
OG: 1.028-1.044
FG: 1.004-1.006

Alcohol & Bitterness

ABV:2.8%-5.0%

ABW:2.2%-4.0%

IBU:3-6

Perceived Bitterness:

Not present to very low

Color & Appearance

Color:

Straw to pale. These are the lightest of all the German wheat beers.

SRM:2-3

Clarity:

May appear hazy or cloudy from yeast or chill haze

Gravity & Body

Original Gravity:1.028-1.044

Original Gravity °P:7.1-11

Final Gravity:1.004-1.006

Final Gravity °P:1-1.5

Body:

Very low

Flavor Profiles

Malt Profile:

Malt sweetness is absent

Hop Profile:

Not present

Fermentation Character:

Fruity esters are low to medium. Diacetyl should not be present. Brettanomyces character may be absent or present at low to medium levels and, if present, may be expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.

2026 Brewers Association Beer Style Guidelines used with permission of Brewers Association .

No beers have been reviewed in this style.