It's a radically different way of brewing Berliner Weisse.
"Journal of the Institute of Brewing, Volume 14", 1908, pages 196 - 197.
So, rather than going to the trouble of keeping the mixed yeast/lactic acid bacteria culture in balance, you ferment first with the bacteria, then with the yeast. It's the first mention I've seen of this method. I wonder if it was ever used much?