“I’m melting, pass the Berliner Weisse!” this was basically the motto of the day in our house on the Monday after Christmas as Perth sweated and complained it’s way through a few 38+ degree days.
Like any sane and sensible humans we stayed inside for most of it, cranked the air conditioner and did lots of sitting around. We also indulged in a little “it’s the holidays!” justified Monday drinking and cracked open a few beers.
When the temperature persistently hovers around the 40 degree mark it’s hard to find a more refreshing beer than a Berliner Weisse. It’s the delicate sourness, the relatively low alcohol content and the zingy mouth feel that ticks all the right boxes.
A little information about Berliner Weisse …
It’s German, or more accurately it has origins in Berlin and it falls under appellation d’origine controllee meaning you can’t say your beer is a Berliner Weiss unless it’s from Berlin. Yup, that’s a law and that’s why frequently you’ll see the word “style” slotted in to the beer name.
It’s sour, not super dooper sour but certainly sour. It gets like this from using lactobacillus that, like yeast, eats sugar but instead of producing CO2 and alcohol like our yeast buddies, lactobacillus will produce lactic acid and therefore the lovely sourness!
It’s a wheat beer. At the heart of this refreshing sour brew is a wheat beer. Percentages of wheat tend to vary, one article I read said as low as 25% and a couple of others said 50%. The remaining malt is usually pilsner malt.
Fun Note: In 1809 when Napoleon and his troops entered Berlin and drank some Berliner Weisse beers they apparently enjoyed them so much they referred to the beer as the “champagne of the North”
Low Booze: Usually 2.8-3.8 percent ABV.
IBU: 3-6, though sour or tart, the beer isn’t bitter.
Cellaring: Debateable. I came across a few forums and the topic caused a good bit of debate and, from time to time, some name calling.
Buxton Brewery | Far Skyline
This was the first beer we had, it was recommended by Rich at Mane Liquor and if Rich recommends a beer, you should definitely listen because this was a cracker.
It bucks tradition a little with a higher ABV of 4.9 percent and it’s also dry hopped, a departure for a beer style that’s normally without any hop character.
There’s a light tartness, some lime and the zesty yet soft mouth feel you’d expect from this style. The dry hopping adds subtle and simply lovely stone fruit flavours.
Boatrocker Brewing | Orange Sherbet
Back closer to home is this one from Melbourne’s Boatrocker Brewing. Again there’s some differences with this one, for one it’s been aged in Chardonnay barrels with Brettanomyces (a wild yeast strain).
I wrote no tasting notes at all on this one, I was too busy sipping away happily but it doesn’t disappoint if you like the sound of the label. It’s bright and zingy like sherbet, there’s a lot of orange happening and hints other citrus friends along the way.
Boatrocker’s Orange Sherbet isn’t their first Berliner Weisse and judging from their dedicated barrel room it won’t be the last. If you see any releases from these guys be sure to grab some.
Read more about Boatrocker Brewery, their barrel room and beers at here.
Though Berliner Weisse beers can be hard to find, there are a couple of local ones kicking around –
This only makes it out of the brew pub occasionally so you’re best bet is to head to the Swan Valley, grab it at the source otherwise keep an eye out for it at craftier beer bars like Petition, DTC and Bob’s Bar.
Watermelon Warhead is a Berliner Weisse brewed with fresh Swan Valley watermelon which also spends a little time in chardonnay barrels.
Mash Brewing Wizz Fizz
This one comes from 3 Ravens / Mash brewer Brendan O’Sullivan whose passion for sours is second to none. Wizz Fizz is not only a great Berliner Weisse but it’s also the base for a series of Berliner Weisse beers of which we’ve seen Purple Stain, Granny’s Apples and Cola Nick.
Wizz Fizz is intended to be a regular brew so this should be the easier of the bunch to find, there has been two versions released now. I went along to WA Beer Week’s Sour Power event at Mane Liquor in November where Brendan presented a few of his beers including the second version of Wizz Fizz. He said he had tweaked a couple of things from the first Wiz Fizz, using Vienna malt instead of pilsner malt, using 100% lactobacillus for primary fermentation and he also added some Brettanomyces* (a wild strain of yeast) after the first fermentation. Also, just to keep clouding the topic of cellaring Berliner Weisse beers, I’ll add in here that Brendan mentioned this beer in particular had cellaring potential to keep evolving.
*Read more about Lactobacillus, Brettanomyces etc at this great article on Draft Magazine – Yeast and Bacteria 101: Lactobacillus, Brettanomyces and Pediococcus
More Reading …
Paste Magazine – Tasting and Ranking 11 of the Best American Berliner Weisse
All About Beer – Stylistically Speaking: Berliner Weisse
Sour Beer Blog – Ask Dr. Lambic: Brewing a Berliner Weisse