Delbrück-Berliner Weisse, Tasting Session

Normal Berliner-Weisse vs Raspberry syrup added

Traditional vs a modern take.  I guess that is how I can explain the differences between the picture above.  On the left is a unfiltered Berliner-Weisse.  Brewed as traditional as I could in a modern world.  On the right is infused with Raspberry syrup at serving.




I've never reviewed a homebrewed beer with a syrup addition before so I think I'll keep it about the traditional Berliner-Weisse for now.  Just imagine the one with the raspberry better in every way. 

Aroma:  Distinct grassy aroma, notes of lemon and raw un-mashed wheat grain.  A faint tartness, just enough to make you wonder about the fermentation.


Appearance:  Cloudy like a young American Wheat.  The whipped white head is pronounced then quickly turning into a thin lace hovering right above the beer.


Flavor:  Citrus flavor is dominate.  The unique sourness starts to build as the beer enters your mouth.  On the watery side, almost washed out.  Finished very dry and clean.  The small sourness wraps up very quickly.


Mouthfeel: Reminiscent of Alka-Seltzer with lemon.  In the best way possible.  The tiny bubbles dance across my mouth. 



Overall Impression: 

This was my 1st crack at this elusive beer style.  I think I did a pretty good job at it.  The only major change would be the additional Lacto souring period.  I think I was a little scared about letting the beer go longer than two and a half days with just a Lacto fermentation.  It might just be my personal tastes but I think the beer lacks a sharp sour swang that I wanted.  I am desprate to get my hands on a bottle of the Hottenroth when it is released.  Either way the beer is very drinkable and must be repeated. 




Brewing Timeline/Notes:

I brewed this beer last March and I had my 1st tasting of it on April 4th, 2012. 

The recipe and the notes on the brew are listed under Delbrück-Berliner Weisse