The Latter

You might have seen this beautiful label and thought that Brouwerij West has another NE IPA ready for you but no, this is a watermelon, lime and cucumber Berliner Weisse and it is just in time for the summer and sounds like a great flavor mix if they have hit the tartness level just right.

Compote Yourself

Usually the Mikkeller and Evil Twin beers are a bit out of my price range but for rhubarb, I will make an exception if I find it in the cooler. Rhubarb pie is one of my favorites and this beer had me thinking about having some pie and soon.

Berliner Weisse review – Full Sail

The second and final review of the Berliner Weisse style comes from Hood River Oregon and Full Sail. It is part of the Brewer’s Share series that previously brought us an ESB and an Alt….

“The third beer in the series “Chris’s Berliner Weiss” developed by Assistant Brewing Supervisor, Chris Haveman will be released in 22oz. bottles and on draft in the summer. Chris’s Summer Delight is an unfiltered, refreshingly tart small batch Berliner Weiss beer, brewed with 50% wheat malt and just a touch of Hersbrucker hops A perfect German style sour brew with a dry finish for a hot summer day. ABV 4% IBU 9. Chris has chosen to support the Oregon State University Brewing Sciences Program, from which Chris is an alumnus. The program is one of the few in the nation that studies all aspects of producing beer, wine, and fermented foods.”

Berliner Weisse review – Heretic Tartuffe

I was inspired to review this style of beer by the Unity 2012 beer that Eagle Rock brewed for L.A. Beer Week this year. And because I have seen a mini-flurry of the style resurfacing at pubs and bars. So first up is Heretic Brewing and Tartuffe….

Here is the website description from Heretic, “A tartuffe (tar-TOOF) is a hypocrite who feigns religious virtue. Heretic’s Tartuffe is our take on a Berliner Weisse-style ale. Our head brewer has a thing for this beer style. He loves the tart, refreshing character that comes from using lots of wheat malt and a multi-day sour mash. Try it by itself or mit schuss, the traditional German addition of raspberry or woodruff syrup. Either way, enjoying life is a true virtue.”

FoodGPS Teaser – Unity 2012

Tomorrow on FoodGPS, you will get the rundown on the Unity 2012 brew and some history of the Berliner Weisse style but to whet your appetite, here are some photos from Day 2 of the brewing process for the Prickly Pear Rye Berliner…..

These are really prickly, little slivers easily work their way into fingers as you try to cut them.

The cutting crew digging into the pears that will get bagged and dropped into the brew later.

The “souring” grains coming out of the wort.

The measuring of the teeny tiny amount of hops going into the beer.

Breakside + Hop & Vine =

I admit it. I watch the Portland scene with afar with a little jealousy. Not that LA is bad right now, far from it. But I do see beers and events pass by that I would so love to try and attend.

Thankfully, my mom is up there and every once in awhile, she will search out a rare beer for me. Last month she got me Roses on Roses from Fort George and this month, I have asked her to be on the lookout for this Berliner Weisse. And by on the look out, I mean go to Burnside Brewing and/or Hop and Vine to grab a bottle.

Because the southland summer approaches and I need a stock of quenchers to get me through the non-big beer season. And this collaboration between brewer (Burnside) and craft beer shoppe (Hop and Vine) would fit the bill.

Beer Discovery Tasting – 2.0

Beer & Desserts! It’s true it works! My test subjects all agreed that it tasted great. Thanks to all who came over and tried out three brews that you should try for dessert.

First off, was Briem 1809 Berliner Weisse either without or with raspberry syrup. Very acidic. Cloudy. Nice and tart. For a delicate beer it traveled well. With berry syrup not so good to my palate. I had hoped to get some woodruff syrup to try as well but I was denied. But the sour went really well with the buttery shortbread and I imagine would be awesome with a good cupcake or cheesecake.

Second, Ephemere from Unibroue. Really nice apple taste and smell. Light and refreshing and oh so very easy to drink. Also poured a little hazy. Paired with gruyere and gouda cheese. Would be great with a fondue.

Finally, what the crowds were most curious about, the beer float! Two options were made available. HUB Survival 7-Grain Stout or Maui Coconut Porter. Both were delicious but the crowd response for the coffee taste of the HUB was overwhelming. A great full bodied Stout with low alcohol but loads of taste. Smells like roasted coffee. Jet black color. The coconut porter worked well too and would probably taste better with chocolate ice cream instead of vanilla.

Berliner Weisse – BJCP Style Guidelines

More background information to help you on your beer drinking adventures…
17A. Berliner Weisse

Aroma: A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.

Appearance: Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.

Flavor: Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.

Mouthfeel: Light body. Very dry finish. Very high carbonation. No sensation of alcohol.

Overall Impression: A very pale, sour, refreshing, low-alcohol wheat ale.

Comments: 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’) or woodruff (‘waldmeister’) or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.

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. Only two traditional breweries still produce the product.

Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko