The major breweries of Berlin phased out their local specialty, Berliner Weisse, just as renewed interest in it had kicked into high gear in the US. Thankfully, artisanal Berlin brewer Michael Schwab has revived the indigenous specialty, along with a host of other neo-traditional and experimental styles.
The old-school, 2.5% Braubäcker Berliner Weisse is triple-fermented, with Saccharomyces, Brettanomyces, and Lactobacillus. The result is a characterful, complex, funky and hugely drinkable fruity quencher that surpasses the stuff once commonly poured in post-war Berlin–and you can leave out the syrup! Post-2010 there has been…
“Is it a coincidence that
there are Three Stooges
and also Three Shelton Brothers?”