Berliner Weisse is a refreshingly effervescent, dry, tart, golden yellow, and fine-pearly “mousseux”-like ale that inspired Napoleon—when his Grande Armée occupied Berlin in 1809—to call it the Champagne du Nord. Given its tartness, the beer is usually mixed in the glass “mit Schuss” (with a shot) of syrup flavored with raspberry or the green leaves of woodruff, a common and highly aromatic perennial ground cover found along shady forest edges. In the recipe here, the dryed woodruff is already added to the storagtank, its fragrance dominating from start to finish with earthy aromas of fresh hay, as well as some vanilla and cinnamon.
Topped by a crown of white foam, this slender ale is a great aperitif before a meal or a palate-cleansing companion to such rich desserts as cheesecake.
Ingredients: Water, Weyermann® barley malt, Weyermann® wheat malt, hops, woodruff <0,1% (contains coumarin), yeast