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Berliner Weisse

Started by Dunkel, July 25, 2013, 01:32:32 PM

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Dunkel

Whilst flipping through the BJCP study guide last night (essential bedtime reading for wannabe judges), I came across the following.

"One exception to boiling was historically used to brew the Berliner Weisse style. Here, the hops were added to the mash tun, and the wort is cooled after sparging and then fermented with a combination of lactobacillus from the malt and an ale yeast."

Is this right? I thought the brewers did a short boil (15 mins or something) as they weren't looking for hop bitterness.

irish_goat

Quote from: Dunkel on July 25, 2013, 01:32:32 PM
Whilst flipping through the BJCP study guide last night (essential bedtime reading for wannabe judges), I came across the following.

"One exception to boiling was historically used to brew the Berliner Weisse style. Here, the hops were added to the mash tun, and the wort is cooled after sparging and then fermented with a combination of lactobacillus from the malt and an ale yeast."

Is this right? I thought the brewers did a short boil (15 mins or something) as they weren't looking for hop bitterness.

Adding hops to the mash should contribute some bitterness though. Cheap brewhouse/brewday if you can leave out the kettle!

Eoin

I still don't get the reverence given this beer outside of Germany.

It was only ever a kiddie and granny beer and served in cafes and restaurants and ice cream parlours and you wouldn't find it in many real pubs, or if you did you'd have to blow the dust off them.

irish_goat

Quote from: Eoin on July 25, 2013, 02:05:51 PM
I still don't get the reverence given this beer outside of Germany.

If you're in Germany it's a very welcome change to the samey pilsners and wheat beers that prevail almost everywhere.

Eoin

Quote from: irish_goat on July 25, 2013, 02:19:38 PM
Quote from: Eoin on July 25, 2013, 02:05:51 PM
I still don't get the reverence given this beer outside of Germany.

If you're in Germany it's a very welcome change to the samey pilsners and wheat beers that prevail almost everywhere.


I lived there for years and never drank a whole Berliner Weisse, that said I served it to so many grannies I'd have been compromised had my mates seen me drinking it. :)

Dunkel

I can't take either side here, having never tried it. I was just curious as to whether the BJCP were correct about this no-boil method being traditional.

Eoin

Quote from: Dunkel on July 25, 2013, 02:22:57 PM
I can't take either side here, having never tried it. I was just curious as to whether the BJCP were correct about this no-boil method being traditional.

Ah not slagging you at all man, I'm just always surprised at the profile it has over here compared to Germany.

DEMPSEY

Would'nt adding hops to the mash tun play havoc with the PH ???
Dei miscendarum discipulus
Forgive us our Hangovers as we forgive those who hangover against us

mr hoppy

I've had BW a few times and like it although it's probably as close to sour lemonade as beer.

To be fair, Bavarian weiss was a granny beer up to the 80's as well.

I did a gose (close relation but stronger t 4.8%, with salt and coriander recently) and mash hopped. I didn't check my ph but my efficiency was just fine.