tag:blogger.com,1999:blog-5445569787371915337.post3471409379119857384..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Another way of brewing Berliner WeisseRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-83626287617404209052012-07-09T03:20:41.638-07:002012-07-09T03:20:41.638-07:00Andreas, when might you be selling some? The world...Andreas, when might you be selling some? The world needs an authentic Berliner Weisse.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-58751920789899967942012-07-09T01:35:22.774-07:002012-07-09T01:35:22.774-07:00Berliner Kindl, the Berliner Weisse left in produc...Berliner Kindl, the Berliner Weisse left in production (until I hopefully sell some of mine) is done this way. And between this and no brett, taste is lost.Andreas Bogkhttp://www.bogk-bier.denoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-45292871742613013872010-08-16T06:58:21.226-07:002010-08-16T06:58:21.226-07:00As others have mentioned, both homebrewers and com...As others have mentioned, both homebrewers and commercial brewers use this method to quickly get a beer with a consistent level of sourness. Taken to its extreme, you can get much the same effect by skipping the sour mash and just dumping lactic acid into your beer.<br /><br />The only problem I recall (written reference eludes me at the moment) is that beer made in this fashion doesn't develop the same character as a Berlinerweisse done the traditional way.<br /><br />Lactobacillus does does more than just provide sourness. Boiling the wort kills your Lacto bugs and drives off any esters or other volatile chemicals they might have produced.Thomas Barnesnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27781888718544366072010-08-15T10:27:34.845-07:002010-08-15T10:27:34.845-07:00That method is fairly commonplace with homebrewers...That method is fairly commonplace with homebrewers. I've been told that New Glarus brewing sours alot of their beer's this way also. Definitely the way to go if your looking for consistency and a quick turnaround.Paul!https://www.blogger.com/profile/02305373848929479630noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-2502917498785591442010-08-15T09:21:42.288-07:002010-08-15T09:21:42.288-07:00Homebrew twats do this and find the acid levels re...Homebrew twats do this and find the acid levels reach an acceptable level much faster.Stevehttps://www.blogger.com/profile/07929036052805388550noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13220989792920592362010-08-15T04:00:19.473-07:002010-08-15T04:00:19.473-07:00It seems that this method is being used by some US...It seems that this method is being used by some US breweries for producing sour beers. It has the added benefit of producing a drinkable result in a shorter length of time. Not specifically in reference to Berliner Weisse.<br /><br />Here's a link to how to do it in a homebrew context:<br />http://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html<br /><br />and homebrew thread:<br />http://www.homebrewtalk.com/f127/fast-lacto-brett-153389/Anonymousnoreply@blogger.com