Eureka, its time for another tasting post. Today is all about my first Berliner Weisse. I brewed my batch (#44 Traditional Berliner Weisse) back in February 2012. I went with a traditional grist (Pilsner and wheat malt) and did a spontaneous mash-souring. So no addition of any Lactobacillus or any other bacteria. Did a primary fermentation with a classical European yeast (Wyeast’s #1338 European Ale) kegged one share and bottled a small part of the batch with some Brettanomyces I isolated from a beer made by BFM. Nearly four months now passed since the bottling. Lets see how the beer in the bottle (with Brettanomyces) turned out. By the way, the share without Brettanomyces in the keg is very similar to this one although not as sour and complex. Therefore no tasting notes about the share without Brettanomyces.
Appearance: Yellow, cloudy, white head, lots of carbonation visible.
Flavor: Not a lot of flavors. There is some sourness detectable. Some hints of grains (malty-, breadyness). And again some apple notes as well. All in all very similar to a cider. Maybe the sourness in the Weisse is just a bit more powerful than in a cider.
Mouthfeel: Light body, lively carbonation, medium lasting malty/bready aftertaste. No sour or astringent aftertaste.
Overall Impression: What shall I say. Looking back, I would not have guessed it would turn out like this. This is a very drinkable beer indeed. Some notes of a wheat beer (grainyness, head) but with some sourness attached. For my taste, the sourness level is a bit too low. However, this recipe was not about the right level of sourness. It was about the spontanteous sour-mashing technique. In my opinion, this worked completely. All the Berliner Weisses I had from this batch were ok. Nothing to complain about.
My next Berliner Weisse is already in the pipeline. Just got my #3191 Berliner Weisse blend today and a Berliner Weisse brew day is in the near future. I just have to wait to get some empty bottles… (And I am already working on it…). And I already planned to isolate the Brettanomyces from the blend (my longtime followers will already have guessed…).
This was a very interesting and very informative experiment in my opinion. Not only is it possible to make a beer without ever boiling it, but it is also possible to use the microorganisms on the grains to sour a beer. A very neat way in my opinion to get yourself a sour beer if you do not want to purchase any souring bugs. However, comparing the Berliner Weisses with and without Brettanomyces, the one without it is clearly less sour. Brettanomyces seems to enhance the sourness level as well. From now on, all my Berliner Weisse brews will have some Brettanomyces in it, like a traditional Berliner Weisse.
This post closes another experiment of mine. Stay tuned for further experiments!