Beer Style History
Known for its low alcohol, light color, tart acidity and lively carbonation, Berliner Weisse was labeled by Napoleon’s troops as “the Champagne of the North”. Historically this beer style is a blend of wheat and barley, lightly hopped and fermented using a mixed culture of bacteria and brewer’s yeast. The beer is typically served in a chalice shaped glass with a shot of syrup flavoring. While over time the beer grew in strength and fell out of popularity, it is now experiencing a revival due to increased popularity driven by the American craft beer culture.
We employ a unique fermentation system for Blüme. This process produces a refreshing beer that is restrained in its acidity and balanced by a more robust malt bill compared to a traditional Berliner. The sparkling carbonation helps cut through the acidity and malt to balance the beer – resulting in an easy drinking ale at an enjoyably low 3.5% alc/vol. You will see Blüme with varying fruit additions throughout the year as items become available and it is also used as a component in blends with our longer term barrel program beers.