German Brewing

Anyone tried this? Curious if the sourness would be too dominant for it to make a difference.


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I suspect it would make a big difference. The malt component of Berliner Weisse is often missing from non-German versions.

My buddy tried this. His process is kinda complex (I don't know much about the style).

Basically he brews a normal wort (he just tried LODO on one - wort tasted great)
Transfers to a carboy & drops the pH to ~4, keeps the temp ~90f, and pitches raw grain
After the pH drops sufficiently he transfers the soured wort back to a kettle for a light boil
Finally he pitches an ale yeast

I'm thinking of this one, but with WLP029 instead of 644. I've tried once with grains for lactobacillus, and once with probiotics capsules, and the probiotics one was a bit cleaner http://www.milkthefunk.com/wiki/Berliner_Weissbier


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I have a hard time listening to anyone in the US (let alone homebrewers) tell me how to formulate german recipes and brew German beer...I am sure Matthais is using UK goldings in his Gose, right Brandon
I don't have an answer for you, as I think all sour beers should burn in hell, but I don't think I would follow that one.