On tap at Andy’s Corner Bar, easygoing Berliner Weiss relies on stylishly salted lactobacillus souring to embrace subtle prickly pear cactus influence. Mild lime-soured melon, passionfruit, raspberry and oaken cherry tartness freshened up by cucumber watering.
On tap at Seven Lakes Station, acidulated take on Arnold Palmer lemonade iced tea utilizes kettle-soured black tea musk to deepen salty seaside brining against mildly pungent lemon thrust and vinous green grape snip.
On tap at Seven Lakes Station, tart hard-candied raspberry pureeing soaks up salty carbolic spritz of light-bodied Berliner weisse. Lemony red currant seeps into soured raspberry tannins and mild balsamic vinegaring midway. Lightly acidic finish recalls sourer raspberry currant jam.
On tap at Seven Lakes Station, tart peach adjunct adds sweet ‘n sour nuances to mildly acidic lemon liming and casual woodruff syruping. Milk-soured peach-apricot yogurt finish casually fades away.
On tap at Poor Henry’s, mild Berliner Weiss aged in French oak foeders brings tannic white grape acidity and salted lemon lime tartness to dry barnyard acridity above easygoing sourdough malts. Sour-milked yogurt spurt reinforces stylish citrus salinity.
Sassy Berliner Weiss takes lactic yogurt-like milk sugaring and gives it a lemony cherry-raspberry tartness prickled by muskily tannic champagne fizziness. Snazzy cherry-raspberry piquancy gains equally sour cranberry, pomegranate and crab apple illusions while light oaken acridity spreads to rustic barnyard leathering underneath the sour-candied surface.
On tap at Ambulance, bright pinkish violet-hued Berliner Weiss maintains mildly acidic raspberry tartness above subtle coffee adjunct as stylish bone-dried lactobacillus souring picks up salty respite. Vinous green grape esters and spritzy lemon lime twist regale sour-candied raspberry yogurt finish.
On tap at The Oath, pungent lactobacillus acidity overrides corn and oats adjuncts with dry-hopped Citra/ Mosaic lemon liming for leathery grain-mashed Berliner Weisse. Funky oak fermenting adds further mouth-puckering sourness and a bit of barnyard acridity.
On tap at Taphouse 15, ambitious dry-hopped Berliner Weisse/ Lambic hybrid aged in white wine barrels lets tart lemon-soured guava and kiwi piquancy spice up moderately vinous green grape esters above acidulated malts.
On tap at The Oath, anxiously tart lemon peel bittering soaks up moderately acidic white grape tannins and sour green apple pucker over musty barnyard acridity. Salty lemon continuance gains limey raspberry vinaigrette flourish. Add raspberry or black currant syrup for full thrust.
Subdued “wheat ale aged with tart cherries” retains mild lemon-juiced acidity to its salty bottom. Laid-back oaken cherry souring picks up bitter cranberry spell and plain yogurt snip, but washed-out white wheat base falters as tart cherry influence fades abruptly.
On tap at Seven Lakes Station, ginger-rooted lemon souring anchors mild Berliner Weiss. Tart lemon-limed dryness and wispy green grape esters bring sour-candied tingle to dry salt-pinched carbolic spritz.