Category 68: Berliner Weisse

Straw to pale. These are the lightest of all German wheat beers. Versions made with fruits or other flavorings may take on corresponding hues.
May appear hazy or cloudy from yeast or chill haze
Perceived Malt Aroma and Flavor:
Malt sweetness is absent.
Perceived Hop Aroma and Flavor:
Not perceived
Fermentation Characteristics:
Fruity-estery aroma and flavor should be evident at low to medium levels. Diacetyl should not be perceived. Brettanomyces’ character may be absent or present at low to medium levels, and if present may be expressed as horsey, goaty, leathery, phenolic, fruity, and/or acidic aromas and flavors. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
Very low
Additional Notes:
Carbonation is high. Berliners are sometimes served with sweet fruit or herbal syrups. Contemporary examples may be brewed or served with fruit, spices, or other ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for the accurate evaluation of diverse entries. Subcategories for unfruited and fruited or flavored versions of the style could be created. For unfruited versions, the brewer would indicate that no fruit or flavor has been added. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer.
Alcohol by Volume:
2.80% – 3.80%
SRM Color: