How do Berliner Weisse's cellar?

Berliners are traditionally supposed to be enjoyed fresh if I'm not mistaken.

I doubt there will be much difference within a year or so, but I wouldn't push it beyond that. Just my $0.02

 

Berliner weisse is a style of beer that people write-off as not being cellerable because of it's low abv. I can tell you with 100% certainty that it is a fantastic candidate for cellaring. (My comments below pertain to examples without fruit/syrup additions. Fruit is something that fades so its up to you to make the call.)

2 weeks ago I drank a Schultheiss Berliner from 1994 and it was fantastic. Just slightly different in a more earthy, less lemony than a bottle that was 10 years younger. I have some Schultheiss with different labels that I can only assume to be from both earlier and later than that 94 vintage based on label condition and the watermark/stain on the interior of the glass. (Sorry, I dont know how better to describe what im talking about.) Some words of encouragement; If your intention of cellaring is to see how the beer developes, you wont notice much. It doesnt change that drastically, its more of a style of beer that maintains its character for a very long time without degrading. Keep in mind though, that with these older beers and even newer releases that utilize NATURAL souring methods (not simply pseduo-berliners that have lactic acid added during the boil) you have a pretty big opportunity for batch variation straight out the gate from one batch to another.

I have a pair of bottles that are estimated to be 30+ years old. I need to put them on my to-do list the next time some friends are around. Last I heard, the folks who opened up the same ones I have (a year or more ago?) stated they were holding up surprisingly well just the sediment is pretty thick and a careful pour is necessary.

Side note and a collective statement to the community at large: please people dont start massively hoarding my favorite style in your cellar making berliner weisse become something I need to feel excited about seeing on a shelf.

 

I think Stakem might be the Berliner Weiss resident expert. I remember being pumped finding one he had never tried before in a BIF a while ago.

What's the natural souring method to which you are referring? I thought the difference between a Berliner and a sour ale is that lactobacillus bacteria is added to the beer instead of spontaneous yeast. So, I guess what I am asking is what makes a pseudo Berliner versus a traditional one since I thought both use lactic acid?

 

Lactic acid is a biproduct of fermentation when lacto, brettanomyces and/or pediococcus is present.

Some brewers do not want the possibility of wild contamination in their brew house so they bypass the risk and add lactic acid during the boil or post fermentation to get the desired acidity.

I remember that BIF vividly and have drank many of those baynof's since. hah! We now get it by the case here in PA (both regular and lambicus edition.)

 

I had a B-weiss that was 30+ years old. Maybe from the 70's. It was terrible. Tasted like bad watermelon if I recall corectly.

I don't believe many or any berliners are bottled with wild yeast/extra bacteria. There isnt much for lacto to develop since most of the sugar is fermented. I just harvested the dregs from a bottle of brettanomyces lambicus berliner last week and am pretty sure it was bottled with a lager or ale yeast. Many other old berliners I've had, the trend is that the sourness just seems to mellow out so I don't see a point in aging them. It's a style best served fresh IMO.

 

I think there is a mild ground here. I don't think the style is meant for long extended aging, but I'm fairly sure that I've read that it is common in Germany to age bottles for a year or two before drinking them by burying them in their gardens.

Actually here is a link from Grand Teton that mentions it:

http://www.grandtetonbrewing.com/SBBW.html

 

I probably wouldn't bother to age one of these, but who knows? It might be worth a bottle or two just to try it. Just because nobody else does it is no reason not to try it yourself. Heck, there was a time when nobody would drink these things without adding raspberry or woodruff syrup first. If you were in Germany and drank one without it, they'd think you were nuts. Nowadays, there are more purists who are more than happy to taste these beers unfettered by sticky sweet syrups.

 

That was supposed to be "middle ground."

 

Should've pretended it was a pun regarding burying them in dirt.

 

Until recently, you could never find Berliner weisse in these parts, but it's starting to pop up more frequently. My palate couldn't handle it everyday, but if I could have one 1809 and one Brettanomyces Lambicus each week, I'd be a very happy boy. Appreciate your input on the cellaring: I had been wondering if it would be smart to put a couple bottles aside for next summer or the year after.

 

A couple of us (most noteably thorpe429) tried to make a file to track how frequently new berliner weisse offerings came up on the BA listing. Only 2 years ago there were at any one time around 40 actively available berliner offerings. Last year that number jumped to around 70. Now we have currently 158.

I know the market is growing but at the same time I think this particular style is finally getting the attention of brewers to give it a try. I cant complain, it puts a huge smile on my face. However, im finally coming to terms with myself that I cant keep up with the growth to try and track them all down via trading. (I still try mind you, its just a losing battle.) hah

 

When December 31st comes around I think this will be on my shortlist for post of the year. Superb.

 

Totally want to echo Stakem's sentiments here. Screw abv, the shit ages nicely. I have about a case of Hottenroth at the house usually, its my fave and most accessible Berlinner. I buy a bottle every time I see it, I get a growler every time its available and I'm in the vicinity as well.

I think Bruery's Hottenroth label says drink fresh - 1 year or something of that nature. Sure, they're good fresh, but I prefer them with at least 1 year on them. I've pretty much drank 2-3 bottles of it every month this summer, each bottle being 1-2 years old. The older, the better, in terms of tartness it seems.

Its like, been 100 degrees and over all week here, I foresee another Hottenroth going down around the pool this weekend.

 

Hottenroth is an outstanding BW. It might be my favorite as well.

 

i aged a few 4 hands prussias and i did not care for the results. also aged an oarsman, hated it.

 

Did you love it fresh?

 

yes.

 

Had to bump this thread. Found a local grocer with 2013 Festina Peche now sale price. Assuming it's close to a year old I'm wondering if it's held up. I think it was $7 for the four pack so not a huge investment but too much to pour down the drain

 

The 2009 Professor Fritz Briem 1809 that were circulating last year were fantastic. Those were bottled with brettanomyces, not sure if the standard ones are though...