- Style: Berliner Weiss
- ABV: New Glarus doesn't generally release their ABV, but many Beliner Weisses are under 5% (most hovering around 3%) and I don't see this one as being an exception to the norm
- Ease to locate: You know the drill. Ease to find if you live or can travel to Wisconsin (or know someone who lives or travels to WI. It's good not to be a hermit, my friends.). For the rest of you, I'm working on a scratch and sniff version of this blog. It should be ready in 2 to a zillion years. Meanwhile, here's their beer finder
- Color: clear, lightly golden, straw yellow with hints of pale green. So pretty.
- Head: Two finger white foamy head that leaves fluffy lacing
- Aroma: Sour scent of fermented grapes, tart notes of wheat grains, sweet cereal grains and a layer of lemon zest acidity
- Mouthfeel: Light and effervescent
- Finish: Long and dry with a pleasant lemony taste lingering on the tail of the sip
- Food friendly: Light summer meals. Consider dishes that would normally get paired with a white wine (think Pinot Grigio or Prosecco) such as chicken, white fish and cream based pasta dishes. Try it with buttery cheeses like brie to cut through the creaminess of the cheese
Never say never. Yes, its an awesome Bond flick. Also apparently, a what I can only assume is an unbearable, Justin Beiber "song". And yeah, I put the word song in quotation marks. Just because it has systematically arranged letters set to random musical notes doesn't necessarily make it a song. (Please don't mention the quotation marks thing on Twitter. I understand that Beiber owns all of Twitter.) But more than an excuse to watch Sean Connery being his suave, Scottish self, it's a good rule to live by in general. I thought that I hated sour beers. Last year at a beer event during Chicago Craft Beer Week, someone handed me a tasting glass and told me to try what was in it. Let me just say, you really ought to give a girl a heads up before she is going to try a sour beer for the first time. And up to the beginning of this summer, I hadn't touched one since. My connection in Wisconsin smuggled me back a four pack of New Glarus' Berliner Weiss in May because, well, that's what connections tend to do. I, in my ignorance, didn't know what a Berliner Weiss was. But I did know that I like shiny red foil and that I definitely love New Glarus. I enjoyed my first snifter. And greedily coveted my second third and sixth bottle (luckily connections also get you more of the good stuff if you ask politely.) Imagine my surprise when I did a bit of research and discovered that it was a dreaded sour. And thus the gateway to Sours opened and swallowed my soul.
German in origin, Berliner Weiss is a relatively obscure beer that is beginning to make a current foothold in the American craft beer market. Back in the 19th century, it was considered one of the most popular beers in Berlin (I'm going to let you figure out just how it got it's name. Try not to strain yourself.) It's brewed with a quarter to fifty percent of wheat grains. Traditionally the beer is soured in a bottle conditioned second fermentation or by the introduction of a bacteria called Lactobacillus (which is a strain that converts sugar to lactic acid. Also used in making yogurt or sourdough bread. Now you know and knowing is half the battle.) It's known for being highly carbonated and often contains sediment (second fermentation in a bottle will do that to a fella.) In Germany, it's common to add fruit syrup to the beer. Luckily for me, American Berliner Weisses often brew their beers with fruit forward notes and take the DYI option out of the equation. I was able to try a Guava Berliner Weiss made by Cigar City in June that made me consider a move to Tampa just to have a second glass. Then I remembered that I'd probably be expected to root for the Dolphins if I lived there. Not. Gonna. Happen.
|Maybe it's the snifter, but it just looks refreshing, right?|
|Soapy, fizzy, foamy bubbles. The best kind.|
|They have good heads on their shoulder's at New Glarus.|
And as a footnote, I have tickets to a large beer fest this Saturday and, for the first time, I plan on actively seeking out Sour beers to sample there. In fact, I'll be checking out as many interesting beers of all styles as well as all the up & coming local breweries as I (and my dainty little tasting glass) can possible handle. I'm be posting real time updates on this blog's FaceBook page through out the afternoon Saturday. I may even tweet (as long as you guys haven't turned King Beiber against me. Loose lips, people.) Check it out if you're interested.