59-B. Traditional Berliner-Style Weisse

Traditional Berliner Weisses are straw to pale, the lightest of all the German wheat beers. Appearance may be hazy or cloudy from yeast or chill haze. Fruity esters are low to medium. Hop aroma and flavor are not present. Hop bitterness is not present to very low. Malt sweetness should not be present. Brettanomyces character may be absent or present at low to medium levels, and if present may be expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated. Carbonation is high. Diacetyl should not be present. Body is very light. Traditionally, some Berliners were brewed or served with fruit, spices or syrups. Some more contemporary versions have been brewed with other ingredients such as darker malts. Any Berliner Weisse brewed and packaged with fruit, spices, darker malts or other ingredients are categorized as Specialty Berliner Weisse.

Original Gravity (°Plato) : 1.028-1.044 (7.1-11.0 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.004-1.006 (1.0-1.6 °Plato)
Alcohol by Weight (Volume) : 2.2%-4.0% (2.8%-5.0%)
Bitterness (IBU) : 3-6
Color SRM (EBC) : 2-4 (4-8 EBC)

59-B. トラディショナル・ベルリーナスタイル・ヴァイセ


初期比重 (プラート度) : 1.028-1.044 (7.1-11.0)
最終比重 (プラート度) : 1.004-1.006 (1.0-1.6)
アルコール度数 : 2.8-5.0% ABV
ビタネス・ユニット : 3-6 IBU
色度数 : 2-4 SRM (4-8 EBC)
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