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Other mixed beer fermentations

Berliner Weisse

Berliner Weisse is a trademarked beer that may be brewed only in Berlin, following European Union regulations (Burberg and Zarnkow, 2009). It is minimally characterized microbiologically. The mash is made with a 2:1 to 3:1 ratio of wheat malt and barley malt, has a low initial gravity of around 7°P to 9°P and the level of carbonation in the finished product is high (Burberg and Zarnkow, 2009; Verachtert and Derdelinckx, 2005). Traditionally, the wort is not boiled, but rather cooled directly after lautering, with the hops being added during the mashing, although in modern Berliner Weisse production a heating step is incorporated (Burberg and Zarnkow, 2009; Verachtert and Derdelinckx, 2005). The fermentation is traditionally carried out in an open fermenter by the reuse of a yeast culture that harbours LAB and generally has a 4:1 to 6:1 yeast: LAB ratio (Burberg and Zarnkow, 2009). The secondary fermentation is carried out in bottles by the addition of Krausen (a yeast layer that is formed on top of the fermenting beer) to the green beer in the bottles, after which the bottles are stored for from 3 weeks to 2 years (Burberg and Zarnkow, 2009). The resulting beer is 95% attenuated and has a pH of 3.0 (Burberg and Zarnkow, 2009). More recently, these beers are also produced by dividing the wort into two parts, after which one half is fermented with a homofermentative Lactobacillus and the other half with ale yeast (Verachtert and Derdelinckx, 2005).

 
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