On tap at Seven Lakes Station, tartly blueberry-pureed souring stays subtle alongside salty lemon spritz and vinous green grape esters for lactic Berliner Weiss. Desiccated straw-dried wheat base lays barren while sour blueberry adjunct sweetens ever so slightly.
On tap at Ambulance, dry-hopped Beliner Weiss hybrid retains stylishly lactic bone-dry citrus souring and wayward wildflower-honeyed woodruff wisp to alter IPA-derived grapefruit juicing, curacao orange zesting and macerated peach tartness above sourdough wheat spine. 
On tap at Tapastre, delicately delightful pinkish amber-cleared Berliner Weiss brings champagne sparkle to lemon-juiced raspberry and peach tartness and salty coriander stead. Moderately vinous green grape tenure plus teasing grapefruit bittering add further acidic sourness.
On tap at Bronx Alehouse, ‘super clean’ extra dry Berliner Weiss lets casual lemon acidity spread across all-too-subtle kiwi, strawberry and blackberry tartness to lightly vinous finish. A bit unassuming, but fine for lighter sour ale imbibers.
Pervasive eye-squinting white grape vinegaring, salty lemon liming and mild gooseberry tartness receive tartly kettle-soured lactobacillus yeast to further desiccate the front end of moderate Berliner Weiss. Beneath the surface, acidulated malts increase lactic thrust. Tertiary lime zest, green apple and melon rind illusions whir.
On tap at Ambulance, mild gin influence barely registers alongside crispy cucumber watering and salty lemon-limed Berliner Weiss respite. Musky botanical snips increase gin-soaked peppercorn herbage, but tepid pale malt spine falters. A true acquired taste that’s wholly original despite limited appeal.
On tap at Andy’s Corner Bar, easygoing Berliner Weiss relies on stylishly salted lactobacillus souring to embrace subtle prickly pear cactus influence. Mild lime-soured melon, passionfruit, raspberry and oaken cherry tartness freshened up by cucumber watering. Tannic white grape splurge and zesty lemon snip stay recessive.
On tap at Seven Lakes Station, acidulated take on Arnold Palmer lemonade iced tea utilizes kettle-soured black tea musk to deepen salty seaside brining against mildly pungent lemon thrust and vinous green grape snip.
On tap at Seven Lakes Station, tart hard-candied raspberry pureeing soaks up salty carbolic spritz of light-bodied Berliner weisse. Lemony red currant seeps into soured raspberry tannins, perfumed green grape esters and mild balsamic vinegaring midway. Lightly acidic finish recalls sourer raspberry currant jam.
On tap at Seven Lakes Station, tart peach adjunct adds sweet ‘n sour nuances to mildly acidic lemon liming and casual woodruff syruping. Milk-soured peach-apricot yogurt finish casually fades away.
On tap at Poor Henry’s, mild Berliner Weiss aged in French oak foeders brings tannic white grape acidity and salted lemon lime tartness to dry barnyard acridity above easygoing sourdough malts. Sour-milked yogurt spurt reinforces stylish citrus salinity.
Sassy Berliner Weiss takes lactic yogurt-like milk sugaring and gives it a lemony cherry-raspberry tartness prickled by muskily tannic champagne fizziness. Snazzy cherry-raspberry piquancy gains equally sour cranberry, pomegranate and crab apple illusions while light oaken acridity spreads to rustic barnyard leathering underneath the sour-candied surface.