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.
On tap at Ambulance, bright pinkish violet-hued Berliner Weiss maintains mildly acidic raspberry tartness above subtle coffee adjunct and dry red grape-skinned Blush wining as stylish bone-dried lactobacillus souring picks up salty respite. Vinous green grape esters and spritzy lemon lime twist regale sour-candied raspberry yogurt finish. In the can, lemon rind-embittered raspberry souring gains mild pomegranate, blueberry, cranberry and rhubarb seduction over its salty coriander base. In the bottle, raspberry-soured coriander salting zaps lemon rind-embittered coffee roast as mild pomegranate, cranberry and quince nuances wisp by.
On tap at The Oath, pungent lactobacillus acidity overrides corn and oats adjuncts with dry-hopped Citra/ Mosaic lemon liming for leathery grain-mashed Berliner Weisse. Funky oak fermenting adds further mouth-puckering sourness and a bit of barnyard acridity.
On tap at Taphouse 15, ambitious dry-hopped Berliner Weisse/ Lambic hybrid aged in white wine barrels lets tart lemon-soured guava and kiwi piquancy spice up moderately vinous green grape esters above acidulated malts.
On tap at The Oath, anxiously tart lemon peel bittering soaks up moderately acidic white grape tannins and sour green apple pucker over musty barnyard acridity. Salty lemon continuance gains limey raspberry vinaigrette flourish. Add raspberry or black currant syrup for full thrust.
Subdued “wheat ale aged with tart cherries” retains mild lemon-juiced acidity to its salty bottom. Laid-back oaken cherry souring picks up bitter cranberry spell and plain yogurt snip, but washed-out white wheat base falters as tart cherry influence fades abruptly.
On tap at Seven Lakes Station, ginger-rooted lemon souring anchors mild Berliner Weiss. Tart lemon-limed dryness and wispy green grape esters bring sour-candied tingle to dry salt-pinched carbolic spritz.
On tap at Ambulance, vinegary oak-aged Berliner weisse will please sour heads. Moderately vinous lemon-juiced green grape tartness and earthen dry wood tones gain mild raspberry vinaigrette pucker. Delicate cranberry, pomegranate and Granny Smith apple illusions stay distant.
On tap at Flying Saucer Draught Emporium – Addison, friendly light-bodied Berliner Weiss uses dry lactobacillus yeast funk to add leathery sourness to tart raspberry jam entry. Mild raspberry tea midst gains lemony cranberry pucker over cracked wheat spine.
On tap at Bonnie & Clyde Pub, tart raspberry-cranberry-infused Berliner Weiss gains vinous green apple and white grape tannins as well as lemon-licked oaken cherry pucker above leathery straw-hay acridity. Mild sour-milked yogurt lactose increases acidity for dryly salted raspberry-cranberry conflux.
On tap at Poor Henry’s, easygoing dry-hopped kettle-soured Berliner Weiss lets juicy lemon-lime tartness receive salty lactobacillus leathering. Sour wheat desiccation lingers below as wispy woodruff, lemongrass and lavender tones fade.
