Prototype: Himbeer Berliner Weisse
A TRADITIONAL TART BERLINER WEISSE
Germany’s obsession spread lager throughout the world, but in our new home city another beer flies under the radar. The Berliner Weisse has had its heyday and is coming back for more. Unique, opaque, soured then sweetened we have brewed a traditional tart Weisse and flavoured it with Himbeer – Raspberry. Full-bodied, with refreshing berry fruit leading into a balance of wheat-derived sweetness and raspberry-delivered bitterness.
Will this hometown hero win our Berlin Prototype Challenge? It’s up to you…
To find out more, click here.
The Brew Sheet
Alcohol by Volume (a measure of booziness created by the yeast)
International Bitterness Unit (the bitterness of a beer from the hops)
Original Gravity (abbreviated OG) is a measure of the fermentable and unfermentable substances in a beer wort before fermentation. Those substances are often the sugars that will be converted to alcohol during the fermentation process.
Beer styles are the categorisation of beer into easily distinguishable types. When doing this we look at history, colour, carbonation, bitterness, ingredients, mouthfeel… the list goes on
We'd typically use a lightly kilned Base Malt in a beer recipe, then add Speciality malts (sometimes darker, more complex, different flavours) in small quantities to change the overall taste and colour of the beer.
Hops are used in loads of ways, and they can give different characteristics to beer such as Aroma and Bitterness– this is why they rock!
water, malted barley, wheat, raspberry, hops, yeast.