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Huguenots may have originated the style as they traveled through France to Flanders, having first mentioned it in the 1600s. During their time, there were said to be seven hundred weissbier breweries in Berlin. Later, in 1809, Napoleon and his troops identified Berliner Weisse as the Champagne of the North. He requested the beer be served w/syrup to cut its extreme level of acidity. Bayrischer Bahnhof’s interpretation is a slightly softer, more mellow version of the “Berliner Weisse” style with a beautiful balance of tartness, fruitness, and sweetness.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 17/20
tyler_mn (1475) - SLP, Minnesota, USA - FEB 25, 2008
11.2 oz bottle from Yonkers65. Plenty of lacto funk on the nose. Bread dough, rotting pear skin, a bit of dank basement, sour milk. Pours a cloudy light yellow with a thin bright white head. Flavor has lot of moist bread dough, lemon zest, wet grain, lightly funky yeast and a pleasant lacto creaminess. Medium bodied. Quite refreshing with very crisp carbonation.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
asedzie (657) - San Francisco, California, USA - FEB 22, 2008
Bottle. Pours hazy champagne color, medium-sized white head, visible yeast sediment. Aroma is white grapes, pear, hints of light citrus, backed by mild fresh dough, fresh-smelling yeast. Flavor is mild graininess, dankness, tart, bright fruitiness throughout. Finish has lingering sour flavors and doughiness. Refreshing with interesting complexity.

   AROMA 9/10   APPEARANCE 5/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
Schroppfy (2360) - Łódż, Warsaw, Poland; Michigan, Ohio, USA - FEB 12, 2008
The aroma is pure heaven - wet grain, lactic sour milk, a bit of diaper. The pale color is lovely, the carbonation perfect, the wispy bottle conditioning near the end of the botttle -- all excellent and as should be. A touch watery on the body, but I’m not to the end of the pour yet. OK, there we go, a bit thicker (only a bit) but the yeast clove components come out more. Sour from lactic acid. Just freaking DIVINE!

   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
RichJ7 (1175) - Cullman, Alabama, USA - FEB 7, 2008
Cloudy pale gold with a quarter-inch white head that fades quickly. Sour, fruity nose; a mildly tart, crisp fruit flavor with touches of pear and citrus. Very dry finish. Enjoyable.

   AROMA 6/10   APPEARANCE 4/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
beerbrat99 (132) - Shanghai, CHINA - FEB 3, 2008
Bottle from Belmont station. Pours a hazy straw color with white rocky head. Some lacing and head retention. Aroma of peardrop, apple, clove, sweet tarts, horsey blanket and banana. The flavor is very similar with the "giddy up" coming through along with some tartness. The tartness is good but a bit mellower than traditional BW sampled before. I like it but the aroma of the beer is a bit offensive. Tried with traditional syrups after intial tasting. The woodrup syrup is best with this brew, raspberry not bad too. I will revisit come warm months.

   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 15/20
JohnC (3004) - Mission Viejo, California, USA - FEB 2, 2008
Looks like a slice of lemon meringue pie when you pour it: hazy yellow bottom, white top Lemony/yeasty aroma. Lemony taste. It’s sour as it’s supposed to be

   AROMA 5/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 13/20
drewbeerme (3895) - Chicago, Illinois, USA - JAN 24, 2008
UPDATED: JAN 26, 2008 bottle. pours hazy golden with white head. nose is sour wheaty, yeasty. flavor is sour wheat, yeasty, bread. refreshing, a nice berliner weisse.

   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 14/20
BBB63 (6394) - La Porte, Indiana, USA - JAN 24, 2008
Bottle and served in a hefe glass. Pours very very pale with a light cloudy hue topped by a lasting fizzy head and minimal lace. The aroma has notes of sour apple and lemons, wheat and pale malt. The taste has the expected lactic acid sourness in addition to husky grains and wheat in the background. The mouth feel is sprite and quite refreshing with a dry finish. It is what it is, a light refreshing lower alcohol brew. I would rather a good Berliner Wieß straight up without any syrup, thank you.

   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
Oakes (13272) - Vancouver, British Columbia, CANADA - JAN 16, 2008
Sampled picnic-style in the car (hey, it’s 3%) on a sunny Sunday afternoon. Hazy pale. Tart, lemomy-cidery nose. Tart but smooth on the palate with lemony accents and a clean maltiness. Quick, simple take on the style.

   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
iowaherkeye (2698) - Ocean Beach, San Diego, California, USA - JAN 15, 2008
11.2oz bottle, no date. This is almost as light as the Pabst Extra Light I had not long ago, though this does have a hazy whitish component. 1/2 finger short-lived white head, fading to a ring. Though it claims softer and more mellow, I can still easily pick out the lactic qualities. Also some old sweet bananas and lemony wheat. Flavor is that lactic acidity with some light old wheat sweetness to help cut the tang. Minimal amount of wet paper noted. Semi-dry finish that has a lot of wheat building in the flavor at the tail end. Light body with light to moderate carbonation. It’s hard for a beer to be refreshing when it’s 17º outside, but I can definitely see drinking this on a hot and humid Iowa summer night. Not too bad.

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