Champagne of the North
Berliner Weisse is one of the great classics, but the tartness of Berlin’s wheat beer can be a shock. Not only does wheat impart a crisper edge than barley, this is greatly intensified by the use of a lactic culture. Wheat is more suited to a very pale, often cloudy beer, which is why these beers are called “white”. At a modest alcohol content of around 3% by volume, it is a good, summer refresher, and is served in large, bowl-shaped glasses, usually softened with a dash (a Schuss) of raspberry (Himbeeren) syrup or the green, slightly medicinal-tasting woodruff (Waldmeister). Candy-striped straws are optional.
Schultheiss Berliner Weisse is more complex, with a pollen-like floweriness, than the robust Kindl Weisse. The Alt Berliner Weissbierstube (12, Nikolai Viertel Rathaus Str) serves Schultheiss, and Kindl can be tried at 51 Kinkel Str, in historic Spandau.
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