Berlin began its life as a brewing city in 1572 as a wheat beer brewing city, undoubtedly influenced by the inescapable lactobacillus and brettanomyces organisms.
But what was the influence?

Some say the Hugenots, Reformed French Protestants who came to Germany to escape Catholic hostility. En route, they encountered numerous regional brews, including those of France, Flanders and Brussels. Cord Broyhan was maybe the most famous brewer during the 16th and 17th centuries. His beer was relatively paleand low gravity.

Wheat beer in Berlin evolved. Berlin
became the preeminent brewing city in
Continental Europe by the 19th century. Their use of wheat, along with barley, added head retention. The microscopic bugs that got into the fermenters soured the beer.

We use lacto acid as the bug and impart itinto the mash, employing a technique calledkettle souring.

Our use of mango and passionfruit is
clearly not traditional. We use it becausethe tropical fruit notes counterbalance the
unmistakable tartness of the mash. We hope
you enjoy it as much as we do.



Style Guidelines: Fruited Berliner Weisse

Rotation Schedule: not yet established

Food Pairings: salty frries; brisket mac and cheese; s[icy fish tacos; fish and chips

Body: light
Color: hazy yellow straw

Grain: Dutch Pilsen and American red wheat

Bittering Hops: German Hallertau
Finishing Hops:
Czech Saaz

Adjuncts: mango and passionfruit puree

Original Gravity: 1.062
IBUs: 10
Alcohol By Volume: 6.2%

First Tapped: September 6, 2018