Emerging new style: Florida Weisse

Again, rare kegs and basically zero availability on the shelf, means you can't name it after yourself. I say this as I sip my System of a Stout, a true Calistout collaboration from the leading producers of Calistout, Beachwood Brewing and Portola Coffee Lab. Calistout.

 

I have to argue that the real new emerging style is New Englander Weisses considering that Night Shift is putting out a lot of great bottled New Englander Weisses and NEBCO will soon be releasing their Weisse Trash Culture New Englander Weisse in cans this June.

 

My friggin head hurts...

 

The biggest 'curveball' is deciding (and executing) on how you want to 'sour' your homebrew:

• Use bacteria present on grains to 'grow' and sour the mash
• Pitch lactobacillus (from Wyeast/White Labs)
• Utilize a yeast blend like WLP630 Berliner Weisse Blend

I am sure that if you start a thread in the Homebrewing forum folks will relate how they brew their Berliner Weisse beers.

Cheers!

 

Adding fruit to lambics created a new style....

But I agree with the message: this is marketing more than innovation. But hey, if it helps a young brewery get some name recognition....

 

The GABF would call it a Fruited American-Style Sour Ale. Category 19-2.

http://www.greatamericanbeerfestival.com/the-competition/beer-styles/

 

So what exactly differentiates Florida's Berliner Weisses with fruit from breweries in other states making Berliner Weisses with fruit? I'm not a fan of "Spokane Style" but at least it has a geographic limit.

Oregon brewery 10 Barrel has made multiple versions of their Berliner, German Sparkle Party, with fruit. How is Peg's Cantina or Wakefield different?

Reminds me of Chevy Chase's character on Community trying to coin the phrase "streets ahead." If you don't know, you're streets behind.

 

They probably should call it Miami Weisse.

 

Nothing.

 

Call it what you will new, old, or indifferent. You're doing yourself an injustice for not trying it, not the Floridians. Were just trying to figure out how to get our hands on more.

 

It doesn't matter....it's just beer. This is no different than a couple of years ago when cascadian black ale was trying to catch on. It's a Berliner, whether you brew with the fruit or add it afterwards. One thing's for sure, they're delicious!

 

Those brewers down in Florida can do whatever they want in the privacy of their own breweries, I'm just asking them not to be all up in everyone's face with their fruity beers
Really though, I think the article shows they are trying a little too hard to push a new style and I think it's a bit silly. I mean, if I brew a California Common in Ohio, should I expect everyone to call it a Cleveland Steamer?

 

Oh look, yet another thread by BAstoutsNsours trying to hype up the trade value of his local fruited Berliner weisses.

 

Don't get me started on "Black IPAs" aka "Hoppy Porters"...

 

Just wait until APA's get changed to Munster Pale Ale because of Three Floyd's Zombie Dust

 

Seems to be becoming a popular style in that area of Florida. I love the Berliner Weisse beers from Cycle/Peg's. They often have one or more very interesting selections on tap at Peg's Cantina. Very good stuff.

 

Whoever said Miami Weisse hit it, that is such a natural it would surely catch on.

That said, Flo**** Weisse is an abomination of a name for a beer, I don't even want to write it.