jonas (8043) - Garching b. München, GERMANY - FEB 15, 2017 Rastacouere (6177) - Montreal, Quebec, - FEB 11, 2013
4.1 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 5/5 OVERALL 17/20
Hazy pale gold though not quite so pale as many wheat beers. The initial white cover does not last very long and leave a rather dull-looking liquid. Interesting nose, much fruitier than you’d expect a Berliner Weisse, with white grapes, banana and pineapple notions on top of the usual lemon/citrus, all in freshness and a bit unripe rather than juicy. In mouth, the lactic acid blends nicely with the fruit, bringing forth a very refreshing flavour profile, like a cup of nature yogurt in which fresh fruits have been thrown in, with a crisp, bright small-bubbles carbonation and a dry, gently tannic texture that begs sip after sip. At 2.5%, it is obviously very easy to drink, but remains tasty and not overly simple, its wheat being well extracted enough as to feel bready and fresh. Great stuff.
Bottle, thanks for sharing Bartlebier!
Very cheesy nose.
Hazy golden, offwhite head.
Grainy, cheese bread flavor, some salt and light smoke.
Medium light body, sparkles
Weird, I can’t get over the Parmesan notes.
Ritzn (1813) - GERMANY - FEB 13, 2017
Clear golden with little white head. Aroma is parmesan, grapes, cheese, salt. Taste is the same with sourness and salt, a bit ugly. Watery. Meh. SinH4 (6274) - Garching b. Mï¿½nchen, GERMANY - FEB 12, 2017
Bottle, thanks bartlebier! Hazy golden color with white head. Aroma is lacto, cheesy, urine cake, citrus. Taste is cheesy, lacto, citrus, wheat. Not as aggressive as many Berliner Weiße. Medium carbonation. Saeglopur (2346) - Vienna Woods, AUSTRIA - FEB 12, 2017
Bottle shared by Bartlebier at BKL München 2017, many thanks!
bartlebier (4123) - Belchium im Biersgau, GERMANY - JAN 16, 2017
Yellow, clear body, with almost no head.
Aroma of ripe cheese, unripe stone fruits, some citrus, slight vomit.
Tastes of stone fruits, sour citrus, cheese, some old milk, some piss.
Light, slick mouthfeel, with a lively carbonation.
Finishes sour, cheesy, fruity, citric.
Strange. Very cheesy, rough stuff, I’m not the biggest fan of this to be honest. Characterful and unique nonetheless. Never had a beer like this before, so after all a nice opportunity to try such a hard to come by style.
daniele (9680) - ITALY - JUL 10, 2016
Several pure on [email protected]
änke source, mit Kümmelschuss and bottled 50cl (MHD 15.1.2017) at home. - What an odd location, odd story, odd beer. Must be the last Thuringia-made Lichtenhainer standing, flying stealth in its very wide surroundings as simple "Wöllnitzer Weiss". - According to the brewer the few Edeka takers in town had complaints of the beer being sour... - Labeled as Schankbier despite the indicated abv of 4,2% not 2,5%. -
Fizzy beigeyellow pour. On tap: smells like the missing link between Berliner Weisse and lambiek: earthy and damp, young vinegar and Granny Smith apple cider, going on juice of unripe lemons badly cellared, whey/Molke, old socks and young cheese. Jawohl. - Bottled, an off-putting miasma of smoked rubber and band aid joins that wonderful bouquet. Briney pickle and cactus juice as well. Cacti smoked over a band aid bonfire. Body and flavour: mineral, tart, earthy, unripe, rubbery, dirty yet simple. Starts of as Granny Smith juice, then goes off: like dunking Einback white bread or untoasted toast into Spreewälder Gurken brine, mineral gherkin soup with spongy croutons. - I refer to embrouille’s stroke of genius descriptor: "dinosaur slime" - slick, with a residual wheatiness, wheat flour going into almond powder - that doused with lemon and cactus juice. May I add: un soupçon de bile de dinosaur. Reflux alert. - A case of this to cellar and reset the maturing palate with... - Homebrewed Gose mixed with a SN Otra Vez clone. And band aids. - Plenty of character and local character, if not cross-generational stories behind this beer. Beats many a US-crafty stomache acid passed off as Gose/BWeisse at $20/75cl. One to gauge the taste buds and palate with/against. I’m glad this recipe has been saved into the 21st century and survives as the cornerstone offering of a picturesque bunker pub that serves great solyanka - the ideal GDR pairing for this. - Just might cellar a few of these to serve as a Dirty Wöllnitzer Martini Spritz (TM) this summer, Aperol optional.
on tap chiara schiuma media velata formaggio leggera acidita filo affumicato citrica Non il mio gusto fiammanghilla (990) - Genova, ITALY - SEP 29, 2015
Spina @ scurreria.
Chiara lattica con bella schiuma.
Al naso parmigiano quasi fastidioso.
Acidità lattica contenuta, fresca e beverina, affumicato che quasi non si sente Mortlach (2511) - Rome, ITALY - SEP 19, 2015
Ob tap @Ma che siete venuti a fà (Rome). Pours pale yellow, opalescent, with a medium and persistent white head. Aroma of barnyard, cheese (parmigiano), esters, lactic, light smoke... terribile. Flavour is light sweet with a sour end, citric and light tart. Medium to light body, medium carbonation. Not my cup of tea. ElDesmadre (3630) - Mikołów, POLAND - JUN 16, 2015
Draught at the brewpub. Slightly sulfury but that only suits its lactic taste. Light, crisp, aromatic. Decidedly lactic though not as sour as a berliner weisse. Really nice aftertaste of sour milk and just a pinch of hops. A complementary bonfire smoked note, on the verge of perception. Well, this is a very good sour beer. Sour enough, not over the top and very aromatic. Thumbs up. peponi (2017) - Strzelce Wielkie, POLAND - JUN 11, 2015
Aroma: lactobacillus, very weak smoked notes, sour.
Appearance: hazy straw color, nice white head.
Taste: smoked notes (like bonfire), sourness, cloves, thin malty backbone.
Palate: low body and high carbonation, smoked finish.
Overall: Probably the last traditional lichtenhainer. Really good stuff.