What kind of beer is this based on?
Berliner Weisse
A regional specialty of Berlin; referred to by Napoleon’s troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength version. Increasingly rare in Germany, but some American and Australian craft breweries now regularly produce the style as a base for fruited and and flavored sour beers.
Lets Get Technical - Style Guideline
Overall Impression - A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.
Appearance - Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Always effervescent.
Mouthfeel - Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity.
Aroma - A sharply sour character is dominant (moderate to moderately-high). Can have up to a moderately fruity character (often lemony or tart apple). The fruitiness may increase with age and a light flowery character may develop. No hop aroma. The wheat may present as uncooked bread dough in fresher versions; combined with the acidity, may suggest sourdough bread. May optionally have a restrained funky Brettanomyces character.
Flavor - Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy-lemony or tart apple fruitiness may be detected. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. May optionally have a restrained funky Brettanomyces character.
What Makes Ours Different?
Bubblegum - Chewing gum has a history that spans as far back as the ancient Greeks, who chewed the resin from mastic trees. But it wasn't until 1928 that Walter Diemer happened upon just the right gum recipe to make the very first bubble gum, a special type of chewing gum that allows the chewer to blow big pink bubbles.
Grape Soda - Grapeade first appeared as a variety of carbonated drink provided in soda fountains in American in the late nineteenth century. Today, most commercially available grape sodas are based on artificial flavorings such as methyl anthranilate designed to simulate Concord grapes, and are colored deep purple with food coloring
And What Else Is Used?
Pale Malt - Pale malt or ale malt is the most often used malt for brewing beer. It is used as the base grain for making ales / pale ales. Pale malt is kilned slightly higher and imparts slightly richer flavors with less crispness compared to pilsner malt.
Flaked Wheat - This unmalted wheat product is packed with protein, which will help to give foam stability, as well as greater mouthfeel and turbidity. Flaked Wheat gives a crisper mouthfeel to that of Wheat Malt and, as such, it is typically suited for use in a number of European wheat beers.
American Ale Yeast - American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy.
Lactobacillus helveticus - high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. Helveticus produces an intense and sharp blended citrus favor of Lemon, Lime and Orange compared to other souring bacteria that produce more lemon notes.
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Contact Us
Where to Buy
Available On Tap
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Impi Brewers
29/51 Lancaster Rd, Wangara WA 6065
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Dutch Trading Co
243 Albany Hwy, Victoria Park WA 6100
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Wood & Stone
38 Mandurah Ter, Perth Western Australia 6210
www.woodandstonecafe.com.au
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Beerpourium
Level 1/13 South Terrace, Fremantle WA 6160
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Seasonal Brewing Co
175 Guildford Rd, Maylands WA 6051
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Hygge Bar
Unit 1/130A Mounts Bay Rd, Perth WA 6000
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Fat Boyz Small Bar
1303 Hay St, West Perth WA 6005
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