Berliner Weisse Blend
LIMITED EDITION RELEASE - December 2021
You asked for it, and we made it happen. This is a full mixed culture of microbes for traditional Berliner Weisse. For this blend, we used a highly attenuative and clean Sacc strain (Brut Ale), combined with our Lacto Secondary Souring Blend and our Berliner Bretts (I and II). The combination of Saccharomyces, Lactobacillus, and Brettanomyces is traditional for primary fermentation of Berliner Weisse.
You can primary ferment for between 2-4 weeks, then bottle condition for 2-4 months for a traditional Berliner Weisse profile. The beer will change and gain in complexity for years to come!
Resources:
Traditional Berliner Weisse recipe from Wilder Wald
Berliner Weisse, the Traditional Way on YouTube
76–86%
15–25ºC (59–77ºF)
Yes
Medium Fermentation Rate
Traditional Berliner Weisse
Medium Flocculation
Medium Alcohol Tolerance
Phenolic
Funky, Sparkling Wine
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.