The biggest challenge to making a Berliner weisse is making a light, clean base beer, then rapidly souring it with bacteria. You need to sour the beer fairly rapidly since it’s a low gravity beer and doesn’t have a lot of alcohol to act as a preservative.
Belgian wit (white) beers are very pale, turbid beers with a balanced spiced character and a crisp “zing.” These traits make for an appealing and refreshing beer, but each of these characters also makes it potentially hard to replicate at home.
Learn how to brew this dark, delicious weizenbier just like a Garman brewmeister.
This recipe is very flexible. You can add fruit extracts to make fruit beers or add coriander and orange peel to make a Belgian white beer. (Change the yeast also to be true to style!)
If you are into wheat beers you will love this one, but this is not a traditional weizenbier.
A style all its own, really, Biere de Garde is very closely related to Belgian and Wit Beers.
This beer is a delicious ale brewed with malted wheat, barley, and oats. The style is characterized by the flavors of coriander and orange peel. (5 gallons)