Bahnhof Berliner Weisse Oak Smoke

Huguenots may have originated the Berliner Weisse style as they traveled through France to Flanders, having first mentioned it in the 1600s. During their time, there were said to be seven hundred weissbier breweries in Berlin. Later, in 1809, Napoleon and his troops identified Berliner Weisse as the “Champagne of the North”. He requested the beer be served with syrup to cut its extreme level of acidity. Bayrischer Bahnhof’s interpretation is a slightly softer, more mellow version of the “Berliner Weisse” style with a beautiful balance of tartness, fruitiness, and sweetness. For this special version, oak-smoked wheat malt is used in addition to Pilsner malt, along with Hallertauer, Premiant, and Nordbrauer hops, ale yeast, and lactic acid bacteria in a four-day open fermentation. Finishes dry, crisp, and tart.