Berliner Weiße
Village Idiot Brewing Company
- From:
- Village Idiot Brewing Company
- New Jersey, United States
- Style:
- Berliner Weisse
- ABV:
- 5%
- Score:
- +7 ratings needed
- Avg:
- 3.94 | pDev: 5.58%
- Ratings:
- | reviews: 1
- Status:
- Inactive
- Rated:
- Apr 17, 2016
- Added:
- Aug 13, 2014
- Wants:
- 1
- Gots:
- 0
NO SCORE
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-
No description / notes.
Recent ratings and reviews.
Reviewed by NeroFiddled from Pennsylvania
3.79/5 rDev -3.8%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75
3.79/5 rDev -3.8%
look: 4 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75
Village Idiot Brewing Company "Berliner Weiss"
On-tap at their tasting room, 9 August 2014
From the beer menu: "Our cloudy, sour, wheat beer is based on regional beer from Berlin Germany, dating back to the 16th century. By the 19th century, Berliner Weisse was the most popular alcoholic drink in Berlin, and over 700 breweries were producing it. ABV 5%, IBU 13"
There are several ways to make Berliner Weiss, ranging from an actual sour mash to simply adding lactic acid to finished beer. The secret is to get an appropriate amount of acidity without overdoing it on extraneous fermentation characteristics. Not that they're unwanted, they are, but a bit too much funk in a beer that doesn't offer much of anything else (malt, hops) can be distracting.
Berliner weisse should be crisp and refreshing, with an acidity that wakes you up but doesn't make you push your glass away. The idiots have attained that, and they've got a light bit of wheat malt flavor in there as well. As for earthiness, or funk, or whatever you want to classify those extraneous fermentation characteristics as I think they're a little on the clean side, but I'd rather be there than covered in muck. Additionally, especially if it is actually 5% abv, they've kept the malt at an appropriate level. Far too often I find young breweries producing a Berliner weisse that's fuller than it should be, and it becomes flabby and dull with malt.
If you're a fan of the style you owe it to yourself to try it, and even if you've never had one before you should try it anyway... most of the people I've known who thought they wouldn't be able to stomach it were actually readily converted.
Aug 13, 2014On-tap at their tasting room, 9 August 2014
From the beer menu: "Our cloudy, sour, wheat beer is based on regional beer from Berlin Germany, dating back to the 16th century. By the 19th century, Berliner Weisse was the most popular alcoholic drink in Berlin, and over 700 breweries were producing it. ABV 5%, IBU 13"
There are several ways to make Berliner Weiss, ranging from an actual sour mash to simply adding lactic acid to finished beer. The secret is to get an appropriate amount of acidity without overdoing it on extraneous fermentation characteristics. Not that they're unwanted, they are, but a bit too much funk in a beer that doesn't offer much of anything else (malt, hops) can be distracting.
Berliner weisse should be crisp and refreshing, with an acidity that wakes you up but doesn't make you push your glass away. The idiots have attained that, and they've got a light bit of wheat malt flavor in there as well. As for earthiness, or funk, or whatever you want to classify those extraneous fermentation characteristics as I think they're a little on the clean side, but I'd rather be there than covered in muck. Additionally, especially if it is actually 5% abv, they've kept the malt at an appropriate level. Far too often I find young breweries producing a Berliner weisse that's fuller than it should be, and it becomes flabby and dull with malt.
If you're a fan of the style you owe it to yourself to try it, and even if you've never had one before you should try it anyway... most of the people I've known who thought they wouldn't be able to stomach it were actually readily converted.
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