Whats'up dear brewing brothers and sisters! My Name is Oliver Hörold and I am pleased
to see me see your radiant faces! Today we're gonna have a brew together:
Berliner Weiße for dear Chris!
This is Chris from Happy Hour Cocktails and
I'm brewing a Berliner Weiße for Chris, from which he then makes a cool
Cocktail. Hello Chris!
Chris: Hi Oli!
I have us times three Berliner Weiße, so that
You can try what it is. The beer style is not so well known - unfortunately.
Is one of the one of the German sour-beer sorts, comes about from
the 16th century. Napoleons Troops have made it the champagne of the
in the North. It's a sour beer. top-fermented with relatively little alcohol; so
3 to 4 % and hardly any bitterness, because - it is brewed with Lactobacillus
so lactic acid bacteria and also Brettanomyce that is such a wild brewer's yeast
you might say. Through the Lactobacillus then on the one hand the acid comes to the halt
and the Lactobacillus may be actually no hops at all, because
Hops are antibacterial. That's why the beer keeps itself
longer, but yes therefore the Lactobacillus cannot
work. Therefore: as a home brewer you don't have to throw hops into the beer, therefore
I leave out completely at my prescription. As a commercial
I think brewer's always got to have a little something.
The Berlin Child
From snowy owl the Yasmin and from Brlo the Berlin white woman
I'll open one for you.
Chris: Let's give it a try.
Well, you can see it foaming. It's a great summer day like today.
Chris: Yes, sunshine, excellent!
Just the thing! All right, cheerio.
That's enough of the preliminary skirmishing,
You know what this is about: we're going to the brewhouse.
And these are our ingredients: Bohemian Barn malt, wheat malt, hops we do not use
Then from Wyeast the Lactobacillus and the WLP 644 Saccharomyces Bruxellensis Trois
So, what you see here are very small spice fountains. When I got the "extension"
i.e. upstairs these sheets, so that more bulk
I thought this might also be a solution for the
wort jets is because, for example when you see a master builder with relatively few
as is now the case with the Berliner Weiße - bride (she now has about 4.6 kg)
In the past, I'd always had Mega wort fountains. This has partly
the seasoning has changed, it was then cover through - i.e. virtually at the edge with
and that was a giant You made a mess and you had to... so, I - yes - me
never knew what I would do exactly shall... And I thought that the
that this extension then also starts with a The solution to this problem could be
and you can see the wort fountains are but I'm still here, and after.
and then take the tin off the top, you also see that like the spice
fountains are formed because the sieve is almost completely clogged from above
with the fill, but it is much less and I am therefore
quite satisfied with the result, i.e. with to whom I can live with these little
fountains and that's no problem at all now at least very little malt is used in
Future brewing
When brewing sour beer you should use the pH value of the wort to approx. pH 4.2
to reduce the infections by Bacteria that can be found in the air like this
to reduce. So now I take a sample, measure the
pH value, calculate from how much lactic acid I have to admit. I've got this
Lactose 80% and I give it then add to my sample and pour the
then back to the boiler to cook.
Since I brew in the summer and in my apartment is relatively warm, I cool this time
on my spice. I just need to go to 35°C cooling for the Berlin whites.
I use 'nen for cooling on the one hand The plate cooler, it's in the
water bath, so that the thing a bit faster. And on the other hand, just ne'...
Pump for circulation between plate cooler and the brewmaster.
Another precautionary measure in the Sauerbier-Brauen is that the contact
Avoid as much as possible with oxygen should be. So at the latest when the
Bacteria and Brettanomyce and such is coming in. That's why I flood my fermenting
Keep it before I use the cooled wort. pure with CO2
Now I give the Lactobacillus in my cooled spice. This one needs
about 5 days around the pH-value the wort so that I can reduce the
to turn on some yeast.
So Chris, what do you think of the Beer?
Chris: I think it goes quite well with what
I'm planning on doing later. He's gonna be it's very fruity, so here comes
fruity vodka pure, a little Fruit syrup... That can be very good
harmonise. Oli: What kind of fruity vodkas are there? I know
I'm not looking for. Chris: Yes, Absolut gives the wide range of all types of
Tastes you can imagine you can. In that case, it's raspberry from the
coming in and cranberry syrup and more such an orange liqueur and this will be
then quite interesting. Let's have a look.
Very nice, I'm looking forward to it.
Okay, that's it! You see, sour beer brewing is really not difficult! You have to
a few little things. The Berlin Weisse was also really
my very first own sour beer that I brewed, so give it a try
out... It is a little more effort than brewing normal beer
but you'll save yourself the long hop boiling. Well, I like it very much, before
especially in summer, so sour beers always go with me personally! So try it out!
My name is Oliver Hörold - I am pleased next time and bye-bye
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