Emerging new style: Florida Weisse

Yeah Jonathan Wakefield makes some great stuff. Breweries need to follow his lead.

 

One local here, Sloop Brewing, makes a kick ass Peach Berliner. Peekskill Brewery has one or two more traditional Berliner Weisse on tap. The style is more popular here than it is in its native Germany, I have heard. I plan to learn it this summer, and am psyched to do mine with local black raspberries, as well as try with apricots and ginseng.

 

Yep bonnie the rare from jester king here in Texas is awesome.

 

This is great news. I love the style, but they are so hard to come by. I hope this is the start of a trend.

 

Sounds like they have decided Dogfish Head had a good idea with their Festina Peche when it was first put into distribution about 6-7 years ago. But it's not really novel enough to be called a new style.

 

Didn't Dieu du Ciel do this over a decade ago with Solstice d'Ete?

 

Yea I was trying to identify what made this a "new style"... It's just a variation of a style that has been in existence for a very long time.

 

Looks like this "new" style is really catching on, too - and it's widespread already.

Why, they're even brewing them in far-off Berlin!

 

Adding fruit to IPAs did not create a new style, adding coffee to stouts did not create a new style, adding maple bacon doughnuts to smoked beer did not create a new style, and adding fruit to Berliners will not create a new style. Sorry Florida.

 

My local finally bottled their awesome Berliner, Maiden Fields, recently and I love it. I usually won't pass up Hottenroth or any new Berliner I see. Excited for the return of Bear Republic's Tartare this summer too!

 

First Spokane-style beer and now this. Are we seeing the beginning (or continuation) of a trend in beer "nano-styles"? If so, it looks like it could be a slippery slope. Next up: the Cleveland-style ESB...

 

If I understand correctly... They are calling it a "Florida Weisse" because in competitions their beers are being judged as fruit beers instead of Berliner Weisses. They aren't trying to take credit for a new style.

 

Night Shift in MA is killing it with their Weisses. Delicious.

 

About 8-9 years ago judging from the dates of the earliest reviews.

 

What are the major curve balls this style throws at a homebrewer? I'd like to try my hand at one too...

 

I'm glad some other people are at least slightly annoyed by this. The problem I see with this, is the fact that they're trying to call it a Florida Weisse. I'm from New Jersey, and I brew berliners with fruit additions. Now if I want to categorize that beer, do I seriously have to call it a Florida Weisse? I think I would actually take offense if my beer was looked upon as "Oh, yeah, like a Florida Weisse?" by someone.

Any logical beer consumer would simply call it a berliner weisse with fruit. I have nothing against Florida's beer, because I, for one, love Funky Buddha and Cigar City. But if all they want is a category to compete in why not go for something that will stick; instead of basically trying to coin a styles origin.

Berliners could easily be treated as lambics and categorized in a similar fashion, i.e. straight, fruited, blend, etc. "Florida Weisse" screams nothing but novelty to me.

 

This is a worse idea than Spokane Style.

 

On the lambic/wild brewing forum of homebrewtalk there is a huge thread on the different methods of brewing berliner weisse. I highly recommend reading through it

 

Odd they want to call fruited Berliners a "Florida" Weisse when no commercial breweries in Florida have been able to successfully make more than just a homebrew sized batch for festivals or what have you. It would make a lot more sense to call it a Delaware Weisse or Quebec Weisse since Dogfish and Dieu du Ciel have actually been producing this style of beer for years.

The real emerging new style is Calistouts. Some of the collaborations happening in Orange County and North County with coffee roasters are truly amazing.