Australinerweisse Antipodean Soured Ale

[Bizier]

I have been contemplating putting down a Berliner Weisse at some stage. Even though I haven't tried one, I am interested in the style quite a bit, I find it attractive for some reason.

As it is purported to be the most refreshing beer style, I was thinking that it has to be perfect for Australian conditions, even if the general inhabitants wouldn't dream of drinking soured beer. I was thinking that maybe there is a way to add an Australian element to the brew somehow, or to make a separate soured style that is inspired by a Berliner Weisse with more of an Aussie spin such late Galaxy or POR flowers.

Anyway, I am keen to know if anyone has any suggestions.

 

[glennheinzel]

Perhaps you could go down the Baron's path and add local herbs/spices to compliment the characteristics of this beer. Eg, Lemon myrtle (or similar) as a "flame out" addition might work well.

FWIW - I just started thinking today that I might try to make this or a Gose.

 

[white.grant]

I have a gose fermenting at the moment based on the recipe in Mosher's radical brewing. It's on 3068 and smells like nothing I've ever brewed before, more belgian wit than weizen. I can't wait to check the gravity.

The recipe uses acidulated malt for the souring effect rather than using lactic or a souring yeast, this could be an option to sour up a sparkling ale perhaps.


cheers

grant

 

[neonmeate]

i agree this is a perfect style for australian conditions cause it's refreshing in hot weather and you can brew it at 40C - at least while the lacto is going before you add the saccharomyces!

a gose might be even more australian, the salt reminding us of the briny sea air... or of salinification in our waterways

 

[fcmcg]

i agree this is a perfect style for australian conditions cause it's refreshing in hot weather and you can brew it at 40C - at least while the lacto is going before you add the saccharomyces!

a gose might be even more australian, the salt reminding us of the briny sea air... or of salinification in our waterways

I tried a berliner weisse at my LHBS made by the president of the brew club i belong to.....i don't know how wet dog smell and taste could be perfect for australian conditions lol...def not a session beer !

 

[Weizguy]

Berliner style weissbier should not have "wet dog" smell, and I cannot comment on the wet dog taste as I have never tasted one. Was it fermented at Carlton (United), perhaps?
It should be more "natural yoghurt"- dry, tart, spritzy and inviting, somewhat akin to Champagne/ Sparkling white.

You could add an Aussie taste by serving with a dash of lime Coola flavour, or maybe ferment with Coopers yeast.

I thoroughly recommend it as a thirst quencher for Aussie conditions.
Definitely IS a session beer (or Schankbier, in German).

Les

 

[Bizier]

I like that suggestion of acidulated malt Grant. Easy to control, and natural lacto rather than synthetic, so might be more complex.

Yeah, I was not thinking the wet dog route... And I grew up drinking home made buttermilk. There is an Arab yoghurt drink as well called 'ayran' which is soured and salted, and it is awesomely refreshing, I love it and drank one only yesterday with breakfast. Maybe gose is good for Australian conditions as well.

 

[muckanic]

i agree this is a perfect style for australian conditions cause it's refreshing in hot weather and you can brew it at 40C - at least while the lacto is going before you add the saccharomyces!

I believe the authentic Berliner lacto strain works down to 15C in a lightly hopped environment, and the souring happens along with the ferment.