Emerging new style: Florida Weisse

Too bad, maybe we can meet up at Sante sometime and open some bottles.

 

I believe the style is actually named after the rapper.

 

Has anyone tried making Vanilla Weisse popular again?

 

Epic Ales in Seattle is also doing Berliners with their Party Time! Ale series of beers.

I know... Cascadia Weisse. Trademark that shit, yo.

 

Bigger alcohol? Since when are these bigger? If I am reading BA right, the FB, 7venth Sun, Pegs, etc. Berliners are all 5.0% and under, and get as low as 2.0%. Which, as I understand it, is the traditional strength range.

 

Yeah, bigger alcohol I guess is a bit of an overstatement... Some are in the normal alcohol range but most end up in the 5%-6% range, however, which is not massively high, but is above what most definitions are for a Berliner Weisse. They also tend to have the fruit/whatever-else added to them during the brewing process and not as a syrup at the bar.

 

right, which seems to me to be the only really different characteristic. i think there should just be Berliner Weisse and Berliner Weisse - Fruit, just as with lambics.

 

PUT IT IN BOTTLES! Having had Wakefield PFDF and a few others on huna day I want more. New or not, rehashed old style or not, they are amazing beers.

 

Check out Southern Brewings offerings. They usually have one or two Berliners from time to time. It's a style that I'm just starting to get into and try to get my tastebuds around. Some are quite sour. Would love to try some more!

 

I have a few German friends who live here in the UK and are into beer. They treat the style as a bit of joke, I think because most of the ones they've had are the horrible syrupy efforts.

Having said that I got them to try Brew By Numbers 04/01, which I think is an excellent local interpretation, but they didn't like that either.

 

So why not call them Fruit Weisse, Fruited Weisse, or Obst Weisse (German word for fruit...at least that's what Google translate tells me)?

 

The ones in Germany since the early 50s were to be 7 to 9 Plato as they were Schankbiers. That is 1.028 to 1.032 OG or 3% +/- a little. Not very strong, so 5% is bigger.

 

That actually seems smart to me. I'd be down for that.

 

RIP Berliner Weisse, it was a real fun ride until we had to bastardize/americanize a region specific brew into something that needs to be taken to the next level. Bring on the stomach bile, battery acid, and food grade lactic acid additions so yours can have more enamel ripping power than someone elses. Thats right, my berliner was the first to include non-lethal amounts of mustard gas. Your mouth still hurts, DOESNT IT??

Sorry, I guess I got a little out of hand there.

In all honesty, I would appreciate a subdivision of those "berliners" that are fermented/soured naturally verses ones that simply have "additions" of sourness added to them.

 

How 'bout just "REAL" and "IMITATION"?

The latter divided further into:

"IMITATION - WITH NATURAL FLAVORS ADDED"​

"IMITATION - WITH ARTIFICIAL FLAVORS ADDED"​

 

Well, all I can say is the one we will be working on perfecting will be the classic as nearly as we can come to making it. I also can report that all of the four that are made locally here now are not the battery acid variety, but instead concentrate on the refreshing and simple nature of the tart within.

Since so few, some would say none, of the traditional good ones make it here, it could be said that we are saving the style. And for that matter the best of the ones I have tasted made locally are mashed naturally sour and are hardly the enamel rippers you postulate, in fact are low ABV, delicate, delicious, and refreshing tart masterpieces. Too bad all the classics you and others talk about are not distributed here, perhaps not even made now.

Guess we will have to make our own traditions for the style, for me though I plan on making it as classical as possible.

 

Miami Weisse wins! Imho, drinking one of their lovely Berliner-style beers, made with their own Florida fruit, under their hot Florida sun with their awesome South Florida food is a pretty awesome experience. More power to them, and I do hope they become known for something as cool as nice, tart, fruit-infused Berliner weisse. Go Florida. Boo haters.

 

Calling it a Florida Weisse is silly, and borderline offensive to breweries who have been doing this a lot longer.

 

Let them call the beers what they want to call it. I don't forsee the Brewers Association, the BJCP, or any other beer governing organizations voting in favor of adopting such a style, so what really are you worried about?

 

Holy hell! Boysenberries?