“Some people paint, some sing, others write … I brew.” – Daniel Carey
I could try to explain this beer and the style, and of course I’ll try — but here’s what the brewer has to say:
“Napoleon hailed this tart beer style “the Champagne of the North.” A lively and elegant masterpiece this Berliner Weiss is a kaleidoscope of fresh flavor. Barrel fermentation, Pinot Grigio, Riesling grapes and Wisconsin White Wheat are bottle fermented with five proprietary yeast strains. A connoisseur’s rare jewel both spirited and subtle, enjoy your sparkling toast under summer stars.”
Indeed. Carey continues his “Unplugged Series” with one of the most perplexing and amazing German Beer styles — the Berliner Weiss. Like a normal wheat beer, but never boiled and expressely made with the use of non-standard yeast strains which produce sour flavors and smells, this style is often consumed in Germany with fruit or herb syrups — famously, a green syrup made from Woodruff.
The New Glarus version is extremely refreshing — light bodied, citrusy, and sour, the beer is extremely well-balanced and drinkable. I’m not sure what the ABV on this is but I’m guessing around 5%, perfect for a summer refresher. Not quite as complex as an aged or blended Belgian sour beer, and more complex than a standard wheat beer, this brew really has it all. A beautiful golden color, a quickly disappearing head, and an insane amount of weird grape and apple smells and flavors. Like an alcoholic lemonade or a beer and apple juice hybrid, both in a good way, this is a truly artful beer and is another notch in the belt of Carey who is clearly one of the most talented and adventerous brewers in the States. Highly recommended and seasonal, so track it down soon.
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