The story
Tart wheat beers were brewed in and around Berlin for centuries, and by the nineteenth century Berliner Weisse was the city’s favourite beverage, with dozens of breweries producing it. A popular legend says that Napoleon’s troops, occupying Berlin in the early 1800s, called it “the Champagne of the North.” It is a great story, but historians have found little solid evidence for it.
Like many traditional styles, Berliner Weisse declined sharply in the twentieth century, leaving only a couple of large breweries producing it. More recently, a new generation of small Berlin brewers and craft brewers worldwide have revived the style, bringing back its complexity.
What it tastes like
Berliner Weisse pours a very pale, hazy straw colour with a big but quickly fading white head. The aroma is clean and bright: lemon, green apple, and soft bready wheat. On the palate it is light-bodied, sharply tart and highly carbonated, with almost no bitterness. The finish is crisp and very dry. Because it is so low in alcohol, it is extremely refreshing, especially on hot summer days.
How it’s made
The grist usually combines malted wheat and Pilsner malt. Hops are used very sparingly. Traditionally the wort was not boiled, or boiled only briefly. Fermentation involves both yeast and lactic acid bacteria (Lactobacillus), which produce the beer’s clean sourness; some versions also include Brettanomyces for extra complexity. Many modern brewers use “kettle souring,” letting bacteria sour the wort before boiling and fermenting it with regular yeast.
Fun fact
In Berlin, many drinkers order it mit Schuss — with a shot of syrup. Red raspberry (Himbeer) and bright green woodruff (Waldmeister) syrups are the classics, and some bars even serve it with a straw. Traditionalists prefer it pure, but the colourful glasses remain an iconic sight in Berlin beer gardens.