"Berliner Weisse...Champagne of the North"

Get ready to pucker up...this straw colored wheat based beer will wrap your tongue with a sour effervescent coat.  During Napolean's campaign through the Northern German region (Berlin)  in 1809, his troops made a shocking discovery.  It was a hazy, yellow, tart beauty with fine champagne-like bubbles that they dubbed the "Champagne of the North".

The origins of Berliner Weisse trace its roots to a beer being brewed in Hamburg which was copied and developed by the 16th century brewer Cord Broihan.  Broihan's beer, Halberstadter Broihan, became very popular.  According to records, Frederick Wilhelm encouraged the spread of the beer through Prussia, declaring it as "best for our climate" and eventually having his son trained to brew it...for the record his son was Frederick the Great...possibly for his brewing prowess ( I did make up the brewing prowess bit).

To make this beer, it starts out as a straw pale wheat ale with warm fermenting yeasts.  A bacteria called Lactobacillus imparts an acidic "sour" flavor.  This beer, in my book, is best drunk on a hot summer day as an alternative to lemonade.

During the nineteenth century, there was an estimated 250 brewers producing Berliner weisse.  Some Germans liked it sour, but still others would add things to curtail the sourness.  One such way is to serve it "mit Schuss": with a sweetening agent.  Traditionally they would add a raspberry "Himbeersirup" or herbaceous wood-ruff "Waldmeistersirup".

Being the creative mixologist, I have created my own raspberry syrup.  On this hot day I grilled up a bratwurst with applewood smoked bacon, port drunk onions and raspberry, siracha ketchup and chased it down with a raspberry flavored Professor Fritz Briem 1809 Berliner weisse.  Prost!

Raspberry Syrup Recipe

Boil one cup of water.  Once water is boiling add one cup of cane sugar and stir until dissolved.  Add one cup of raspberries and still until they break down.  Drop heat to a simmer and keep stirring intermittently for 15 minutes.  Using a fine mesh strainer separate the pure syrup and discard the seeds and skin.  Can also be used in various cocktails...stay tuned for additional uses!