Professor Fritz Briem 1809 Berliner Weisse
Its complex fruitiness and tartness will most likely develop in quite astonishing ways. “1809” is fermented in traditional open fermenters and horizontal lager tanks. The applied mashing regime is a single step decoction mash with 50 % wheat malt.
The total amount of hops is added to the mash so that isomerization takes place in the decoction part of the mash. The wort is not boiled but only heated up to boiling temperature and then transferred to the open fermenters and pitched with yeast and lactic acid bacteria (isolated from malt) at 18°C (64°F).
Style: Berliner Style Weisse
Professor Fritz Briem, Freising, Germany