Enter your email address here to be informed once as soon as the article is available again.
Like many classic beer styles from times long past, the Berliner Weisse is also experiencing a revival in the course of the craft beer movement. Many young brewers take up the capital’s beer and interpret it in their very own way. However, instead of mixing in syrup as they used to, many prefer to add fresh fruit in the form of juice or puree. The result is a wonderfully crisp sour beer with harmonious fruit notes - perfect for summer!
The brewers of the Lithuanian brewery Sakiškių alus are also fans of the modernized Berliner Weisse: Together with their friends from Christiania Bryghus from Copenhagen, they have put their very own stamp on the beer style with their own lactic acid cultures and passion fruit puree. Dry hopping, with which the brewers transported the pure taste of Citra and Mosaic into the beer, is also not provided for in the traditional recipe. And even the yeast is something special. Instead of a common strain of yeast, the brewers use Fermoale Citrus, a strain of yeast obtained through hybridization. It gives the beer a distinctive citrus aroma that complements the fruitiness and acidity of the passion fruit wonderfully.
The pale golden beer is wonderfully sour, refreshing, fruity and light-footed. It goes perfectly with Mediterranean cuisine, good company and the last rays of sunshine of the day.
Sakiskiu AlusWater, barley malt, wheat malt, hops, hemp seed, passion fruit puree, yeast
