Berlin wheat beer
Regions of popularity: Principally in and around Berlin
Beer type: Schankbier ('draught')
Original extract: 7 bis 8%
Alcohol content: appr. 2,8%
Fermentation type: Top-fermenting
Characteristics: Lively, somewhat yeast-cloudy, dark yellow beer with a slightly acidic flavour.
Brewing process: Made from barley and wheat malts; the extract is fermented by a combination of top-fermenting yeast and lactic acid bacteria.
Geschichte: First documented in 1642, the main beverage of Berlin in the last century; represented an improvement over the original Halberstaedter Broihans.
Serving conventions: Served in bottles and cans; best consumed at 8 - 10 degrees Celsius.
Miscellaneous: Highly popular summer beverage; Berliner Weisse used to be served with caraway or grain, nowadays a shot of woodruff or raspberry syrup goes in the glass before filling it with the beer; usually served with a straw.