# 56: BERLINER KINDL-WEISSE
Berliner Kindl Brauerei - Germany (Est.1870)
First Brewed - 1870
3% ABV - Berliner Weisse
IBU's - 7.1
IBU's - 7.1
Ingredients:Malts: Wheat, Pale
Hops: Perle
Tasting Notes:
E: Very pale, straw like yellow, with a hazy glow, very little head retention.
N: Wheat aromas with a slight hint of citrus, but not much else after that.
P: Spritzy carbonation with a sourness that shocks and is unexpected unless you know what you are drinking. There is a cider-like acidity with a little bitterness.
M: Refreshing, with a champagne like style finish.
Other comments:
Berliner Kindl Weisse is a beer that takes it's roots from the old Hamburger Bier style, produced back in 1526 by a local farmer called Cord Broihan. He produced a beer that came to be called Haberstadter Broihan and gained popularity across the north of Germany. In the mid 17th century brewers in Berlin took the recipe and altered it, creating a Weissbier, that the locals took to their hearts, and so did Napoleon's soldiers in the 19th century who dubbed it the "champagne of the north."
Berliner Weisse is usually drunk with a herbal liqueur, or syrup usually raspberry or woodruff, which takes the edge of the sourness. If you are in Berlin and order a Kindl Weisse without the liqueur you will get some strange looks, as this is the done way to drink it.
Berliner Kindl Weisse is a beer that takes it's roots from the old Hamburger Bier style, produced back in 1526 by a local farmer called Cord Broihan. He produced a beer that came to be called Haberstadter Broihan and gained popularity across the north of Germany. In the mid 17th century brewers in Berlin took the recipe and altered it, creating a Weissbier, that the locals took to their hearts, and so did Napoleon's soldiers in the 19th century who dubbed it the "champagne of the north."
Berliner Weisse is usually drunk with a herbal liqueur, or syrup usually raspberry or woodruff, which takes the edge of the sourness. If you are in Berlin and order a Kindl Weisse without the liqueur you will get some strange looks, as this is the done way to drink it.
Food Pairings:
Now this is a tricky beer to pair food with, mainly because the drink is rarely drunk on it's own. The flavoured syrup almost dictate the flavour of the beer as they are used to balance out the lactic acidity in the beer. So with this in mind you have two options, one is raspberry syrup and the other is woodruff.
If choosing raspberry then look to go down the dessert route and think chocolate, match the raspberry syrup with raspberries and go to town on the fruit overload. The acidity in the beer will be neutralised by the sweet syrup and the spritzy carbonation will help cleanse the mouth and lift the residual chocolate off the palate.
If choosing woodruff then this is even harder! But, you can draw some ideas from the woodruff which has a herbal, vanilla, cinnamon flavour. For a recipe then this is as far as I can go, suggestions on a postcard please!
Here is my recipe for the raspberry syrup:
http://www.bbcgoodfood.com/recipes/1299662/raspberry-chocolate-torte
Now this is a tricky beer to pair food with, mainly because the drink is rarely drunk on it's own. The flavoured syrup almost dictate the flavour of the beer as they are used to balance out the lactic acidity in the beer. So with this in mind you have two options, one is raspberry syrup and the other is woodruff.
If choosing raspberry then look to go down the dessert route and think chocolate, match the raspberry syrup with raspberries and go to town on the fruit overload. The acidity in the beer will be neutralised by the sweet syrup and the spritzy carbonation will help cleanse the mouth and lift the residual chocolate off the palate.
If choosing woodruff then this is even harder! But, you can draw some ideas from the woodruff which has a herbal, vanilla, cinnamon flavour. For a recipe then this is as far as I can go, suggestions on a postcard please!
Here is my recipe for the raspberry syrup:
http://www.bbcgoodfood.com/recipes/1299662/raspberry-chocolate-torte
SCORE: 2.6/5
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