Enter your email address here to be informed once as soon as the article is available again.
The Berliner Weisse is a classic style of beer that has become an integral part of today’s craft beer scene. The sour beer from the capital was forgotten and discredited for a long time. This sad development can probably be traced back to the syrup. To balance the crisp acidity of the Weisse, the beer was mixed with different syrups for a while. This practice is absolutely frowned upon among beer connoisseurs and has ensured that the Berliner Weisse gradually disappeared from pubs and bars. Today it is experiencing a revival - fortunately without any syrup.
Craft beer brewers and connoisseurs appreciate the special acidity of the style and often accompany it with suitable fruit. The Swedish brewery Brewski, for example, brews raspberries and grapefruit. In addition to their sweetness, these fruits have their very own acidity that goes perfectly with the character of the Berliner Weisse.
The creation is called Grapsberry, Grapefruit plus Raspberry, and it tastes the same: the summery aroma of ripe raspberries dominates the initial taste and conjures up memories of grandma’s raspberry hedge and her delicious raspberry cake. The more you drink, the more you will feel the grapefruit influence. The tart citrus fruit harmoniously rounds off the enjoyment of the beer with lively acidity and a hint of bitterness.
Water, barley malt, wheat malt, oat malt, raspberry, grapefruit, hops, yeast
