Dr. Fritz Briem 1809 Berliner Weisse currently is pouring at Common Haus Hall.
In late May of 1989, I flew into West Berlin for three days of sightseeing prior to transiting the German Democratic Republic into Czechoslovakia, and two months exploring in the East Bloc.
While in West Berlin I can remember buying a bottle of Berliner Kindl Weisse and taking it back to my room, where I poured it into my camp cup and was utterly shocked by the sourness. It seemed excessive, but then again I had no idea what a sour beer was supposed to be.
In the case of Berliner Weisse, it was (and remains) a pale, cloudy and effervescent variation on a theme of Northern German wheat ale, brewed from variable combinations of malted wheat and barley, and with a very low hopping rate.
Yeast mixtures might include regular ale yeast as well as a pinch of ...
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