If you have read our blog before, you know we like beers for the summer time. This summer, Mike brewed up a Berliner Weiss in which he used a kettle souring technique to bring to the beer a nice lactic acid flavoring. Watch this tasting video!

Berliner Weiss Tasting Notes

If you have ever tasted a Berliner Weiss before, you know that they are a tart beer with a light body. They should have high carbonation and provide a wonderful sense of refreshment in each sip.

Traditionally, this beer is fermented with an ale yeast and Lactobacillus to get the clean tartness. Instead of that, Mike soured his wort in the kettle before boiling using a commercially available Lactobacillus blend (Omega Yeast 605) for 48 hours and then boiled as usual.

The beer was a little higher in alcohol that the standard range but the flavor was spot on. The tartness was on point and there was no funk to be found. The gain bill of Pilsner malt, Wheat, and Flaked Oats gave the beer the bready background it needed to support the sourness.

Even with the improvised blueberry syrup, it tasted great. This style is one to try for the hot months of the year.