HistoryHuguenots may have originated the style as they traveled through France to Flanders, having first mentioned it in the 1600s. During their time, there were said to be seven hundred weissbier breweries in Berlin.
Later, in 1809, Napoleon and his troops identified Berliner Weisse as the "Champagne of the North". He requested the beer be served with syrup to cut its extreme level of acidity.
Bayrischer Bahnhof's interpretation is a slightly softer, more mellow version of the "Berliner Weisse" style with a beautiful balance of tartness, fruitness, and sweetness.
Malt: 52 % Wheatmalt, 48% Pilsner Malt
Hops: Hallertauer, Premiant, Nordbrauer
Yeast: Ale yeast, Lactic Acid Bacteria (Milchsaeure)
Fermentation: Open fermentation for four days, starting at 68F, going up to 75F,
Maturation: One week at 74F, then two weeks at 38 F