Style: Berliner Weisse (kettle soured)
Grain: Pilsner, Oats, Wheat
Hops: virtually absent
Fermented with lactobacillus and American Ale yeast
Tasting notes: Tart and sour balanced against soft malt like lemonade and sourdough bread. Hint of strawberries.
Pair with: BTYF pretzel if you're feeling German - fries if you're feeling Belgian or French
Contrary to popular belief, "Ich bin ein Berliner" does not translate to "I am a jelly donut". Berliner Weisse, on the other hand, essentially translates as a white beer from Berlin. They are light, sour, and fizzy. Fizzy enough that Napoleon Bonaparte allegedly went on record to say it's the "Champagne of the North". A French man comparing a German style of beer to a French wine is worth taking note and adding to the history books.
This beer doesn't come from Berlin or Moline (credit to homebrewer and good friend Kurt Smelser on the name) but it's made in that style. I modified the water to resemble that of Berlin. I used German malt and hops. I then took a more modern approach to souring by "kettle souring" which is to say I controlled the souring process in the kettle over 24 hours rather than opening the windows and letting whatever airborne particles are nearby sour the beer.
There's a tradition of adding raspberry or woodruff syrup to Berliner Weisse on serving it. We don't keep any of that on hand (and I haven't met anyone that actually likes woodruff syrup) so I added strawberry puree to give a hint of fruit sweetness and who knows, maybe that will remind you a bit of a jelly donut afterall.