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Alcoholic drinks from Berlin / Northern Germany
Berliner Weisse is a light, sour wheat beer from Berlin. Yeast and lactic bacteria ferment the wort together, so it turns tart while it makes only about 3 % alcohol. Hops are kept very low because they hold back the lactic bacteria.
| German Pilsner malt1.96 kg | [williamson2023] |
| German wheat malt1.96 kg | [williamson2023] |
| Rice hulls0.30 kg | Helps the mash drain[williamson2023] |
| Water11.4 L mash water, 15.1 L sparge water | [williamson2023] |
| Top-fermenting yeast and Lactobacillus | The trial used Saccharomyces cerevisiae and Lactiplantibacillus plantarum[williamson2023][bjcp2021-23a] |
| No hops in the trial | Traditional beers use very few; mash hopping is traditional[williamson2023][bjcp2021-23a] |
| Starter | defined-culture (yeast and lactic bacteria together) |
Total time across the recorded steps: 2.1 days
What changes: In the hot mash, malt enzymes turn wheat and barley starch into sugar
Output: mash.
Microbes at work in this step
malt enzymes turn starch into sugar
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Berliner Weisse is a light, sour wheat beer from Berlin. Yeast and lactic bacteria ferment the wort together, so it turns tart while it makes only about 3 % alcohol. Hops are kept very low because they hold back the lactic bacteria. Made in 5 steps over 2.1 days. The longest step, ferment sour and light, takes 2 days (Williamson C 2023). Saccharomyces cerevisiae and Lactobacillus do most of the fermenting.
| Main step | 2 daysMeasured[williamson2023] | Ferment sour and light |
|---|---|---|
| Temperature | 71 °CReported[williamson2023] | Mash wheat and Pilsner malt |
| Acidity | pH 5.1Measured[williamson2023] | Ferment sour and light |
Unlike most ales, yeast and lactic bacteria ferment the wort together, so the beer is clearly sour. The gravity is very low (a Schankbier of 7–8 °P), wheat is often half the grist or more, and hops are kept to 3–8 IBU because hop compounds hold back the lactic bacteria. Compared with lambic it is cleaner and lower in alcohol, and any Brettanomyces character stays faint.
No safety study of Berliner Weisse itself was found. In a 2026 lab challenge of a related model non-alcoholic malt beer soured with Lactiplantibacillus plantarum to below pH 3.4, Salmonella, Listeria, Pseudomonas and Bacillus cereus fell below detection and E. coli was recovered once. That beer had no alcohol; Berliner Weisse has 2.8–3.8 % ABV.
Every number is labelled with how it is known. How this atlas is made
Berlin's own beer; the Wikipedia outline dates the northern German style to at least the 16th century. The style guide repeats the story that Napoleon's troops called it "the Champagne of the North" in 1809. It was once smoked. It is now rare in Germany but brewed in several other countries.
