Some beers sit on shelves at bottleshops for extended periods of time. Sometimes that time spent idling is justified. (They’re called shelf turds. Look it up.) Others you take for granted, some fly under the radar and there’s always a handful of beers that are simply past their prime.
By in large, most breweries intend for you to drink their beer fresh. The cooler and darker the storage conditions, the better the preservation. The first thing to fall off is hop character. It’s especially important to keep this in mind as we move toward summer-slanted hop bombs. These seasonal beers are starting to pop up, along with other crushable beers geared toward summertime, including session ales, wheat-forward hefeweizens and Belgian wits, and other tart, refreshing treats.
There’s certainly a time and place for hoppy beers: fresh. And while many craft beer advocates and initiates turn to IPAs time and again, more breweries than ever before are starting to dabble in the sour space. The most approachable sour style to brew and drink is arguably the Berliner Weisse—a tart, effervescent, German-style wheat beer that packs in plenty of flavor within a 3% to 5% ABV range. It’s heralded as the champagne of the north. The intentional funky bacteria in the bottle (totally drinkable) continues the beer’s development, helping Berliner Weisses extend their shelf life long after the hoppy beers start losing their zip.
Locally, Milwaukee Brewing Co. Increase Wheat and New Glarus Berliner Weiss are two to keep an eye out for. Hottenroth from Bruery Terreux and Snarling Badger from Grand Teton are out of state (but locally available all-stars) to put on your radar as well.
The most recent Berliner Weisse I had really impressed me.
Tasting Notes on Creature Comforts Athena Berliner Weisse
Yogurty lemon chiffon wafts swirl around the nose. Ragweed and sun-dried limes join the aromatic tune, supported by freshly harvested wheat and lemon honey graham cracker crumbs. Tartness and effervescence touch the tongue in concert, with lemon drops embedded in a loaf of soft potato bread, imparting a touch of doughiness to the high quaffability. Wheat stalks get sprinkled with a dry lemon custard powder, leading to a clean, refreshing finish.
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