Sour beer ›

Berliner Weisse

A cloudy, sour wheat beer of around 3.5%, fermented with yeast and lactic acid bacteria together. By the late nineteenth century it was the most popular drink in Berlin, made by as many as fifty breweries, and it is still poured into a bowl of a glass over raspberry or woodruff syrup.

Origin

🇩🇪 Germany

On record

Countries

On the recordcounted from 17 beers

Strength

The median is 4.7% ABV. Half of them fall between 4.0% and 5.3%.

Strongest Eastbound & Down7.0%
Weakest Havana3.5%

Where they come from

Most in one town: Honigcomplex Nijmegen (2), Greeley (2), Bodegraven (1).

These are facts about this record, not about the world. They are counted from the beers on file, and the atlas is as deep as its sources, which cover modern craft brewing far more closely than anything else. A country at the top of this list is where the most examples have been recorded, which is not the same as where the most are brewed.

On the recordcounted from 17 beers

Strength

Where they come from

The beers17 on record

On the recordcounted from 17 beers

Strength

Where they come from

The beers17 on record