Berliner Weisse is a fascinating beer style that isn’t easy for every brewer to master. The crisp acidity typical of the style must be delicately balanced, otherwise it makes your mouth pucker when you drink it. During Berliner Weisse’s heyday, many breweries took the easy way out and served their beer with a shot of syrup. The sweet addition masks the acidity—and unfortunately, the rest of the beer’s flavor as well. Ulrike Genz, brewmaster and head of the Schneeeule brewery, has taken on the challenge and catapulted the capital’s Weisse into the present day using wild yeasts and sophisticated recipes.
Ulrike proves she’s capable of more than just Berliner Weisse with this brew: Heinrich is a blend of mature Pilsner and sour beer. This cuvée boasts 5.5% alcohol and presents itself in a delicate, cloudy apricot gold. A touch of white foam crowns the beer. A bouquet of meadow herbs, woodruff, and apricot wafts towards the nose, enticing the first sip. The flavor profile is as dry as a good white wine, featuring green apple, ripe stone fruit, earthy herbs, and a hint of woodruff. A velvety acidity runs like a thread through the entire beer experience.
Heinrich is as bitter as a Pilsner and as exciting, diverse, and elegant as a fruity sour beer. Wow!
SchneeeuleWater, barley malt, wheat malt , hops, yeast, lactic acid bacteria, sugar