Stave Series no. 19: Berliner By The Bay

  • July 31, 2017
  • by Tim Mullins

Stave Series no. 19: Berliner By The Bay is a West Coast interpretation of the classic Berliner Weiss style. By that I mean it has a slightly higher alcohol content of 5.3% , rather than the traditional 4- 4.5% . The IBU is a little higher at 10 IBU rather than 3-6 IBU. This is a very delicate wheat beer and the focus is really on the sour character derived from Lactobacillus.

Our second* incarnation in neutral barrels make it perfect medium to inoculate with lactobacillus. We soured  Berliner By The Bay in oak barrels for 8 months after a primary fermentation involving a German Ale/Lactobacillus blend.

In Berlin, it is customary to add a shot , or “mit Schuss” of either raspberry syrup or a woodruff syrup (Waldmeister) to offset the acidity of the beer. Our herbal syrup includes anis, mint and verdolaga. Here at Thirsty Bear, we honor this culinary tradition, but provide a Californian twist on it.



*First iteration being Stave Series no. 17: Spirit Work Stave. The third will be Fruit Salad, a sour with fresh chopped organic watermelon, oranges, strawberries and pineapples