Berliner weisse is pale straw to light gold in color and ranges from 3-4% in alcohol. These beers are unfiltered and are defined by their electric sourness. This distinctive sourness is the product of the addition of lactobacillus or lactic acid in the brewing process. This style originated in Berlin in the 1600’s and is still brewed in Germany today Though they had faded in popularity outside Bavaria the style has now been embraced by the craft brew movement as a refreshingly tart, sessionable sour style. These beers are commonly served with woodruff or raspberry syrup to help balance the acidity and tartness.

Noteworthy examples of this style include: Professor Fritz Briem 1809 Berliner Weisse, Banhof Berliner Style Weisse, New Glarus Thumbprint Berliner Weisse and Bell’s Oarsman.