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:
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.
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.