Berliner Weisse?

I’m working on something there. Original recipe, original Brett. And it seems enough Berliners actually remember Berliner Weiße as it used to be and want it back.

Check out:http://www.inkubato.com/de/projekte/bogkbier

Demand is huge, but I might have a bottle to spare for travelling beer enthusiasts.

Originally posted by bogkbier
I’m working on something there. Original recipe, original Brett. And it seems enough Berliners actually remember Berliner Weiße as it used to be and want it back.

Check out:http://www.inkubato.com/de/projekte/bogkbier

Demand is huge, but I might have a bottle to spare for travelling beer enthusiasts.

Andreas, du MUSST mir einfach eine Flasche geben

Originally posted by Koelschtrinker
Andreas, du MUSST mir einfach eine Flasche geben

Na klar, bekommste! Schick mir mal deine Adresse noch mal an andreas at bogk-bier.de!

interesting to see and taste "sick" berliner weisse as the addition of brettanomyces becomes broadly accepted. please be patient! don’t forget the pedio rest. :-)

Originally posted by joet
interesting to see and taste "sick" berliner weisse as the addition of brettanomyces becomes broadly accepted. please be patient! don’t forget the pedio rest. :-)

Prof. Methner, current chair of brewing science at TU Berlin, did his PhD thesis on the microbiology and chemistry of Berliner Weiße. His evicence is pretty compelling: he found living brettanomyces and its signature esters in almost all samples he analyzed. That was in the 80s, and the only exception being Kindl, who moved to pure cultures and separate fermentation before the role of brett in Berliner Weiße was discovered.

Also, the brett I am using (not sure how much you got from the German text I linked to) comes from the dregs of an 1989 vintage Berliner Weiße from Schultheiß (East). In my eyes, brettanomyces in Berliner Weiße is not just a good idea, it’s historically correct and required to be in style.

As for the pedios, Prof. Methner only found pedios in one storage tank during his analysis. However, old texts talk about "das Langwerden des Bieres", i.e., the beer occasionally becoming ropey, which is a sure sign of a pedio infection. The texts also say that the ropiness will go away after waiting long enough, and that the beer will turn out to be pleasantly wine-like in character.

So pedios were the exception rather than the norm, but I am tempted to make a batch one day just for kicks.

And don’t worry, no Weiße will leave the house without at least three months of lagering. :)

cool stuff! yes, I think the brett is not only historically accurate but also adds a drying finish with some slight brett character that makes the beer more pleasurable, quaffable. Interesting that the isolation of brett from pedio was so reliable.

i guess this makes sense if they were pitching it rather than merely succumbing to whatever microflora had taken residence in a barrel.

I have a few Berliner Weiße from Schultheiß from the 80s as well. If any US brewer has the means and desire to do some analysis on the bottle to look for Brett and culture from the bottle etc...send me a PM.

The Meierei in Potzdam is also well worth a visit. I’d recommend renting a bike for the day.

In Berlin I really enjoyed the brewpub in Köpenick, well worth the trip.

Definitely Potsdamer Weisse. And if you can find Wöllnitzer Weissbier too, that’s a superb light sour German wheat beer too.