Easygoing pink-glowed ‘sour wheat’ leaves subtle salted raspberry tartness upon mild yogurt-milked oaken vanilla tannins and rosé, white zinfandel and pink blush wining as well as distant grapefruit-cranberry souring for spritzy fruited seltzer-like Berliner Weiss.
On tap at Taphouse 15, worthy breakfast cereal-styled Berliner Weisse conditioned on blood orange, toasted coconut and marshmallow works heavily wheated oats sugaring into its sweetly soured tropical fruiting. Tart blood orange salting overloads toasted coconut adjunct, relying instead upon ancillary lemon custard, key lime pie and tangy tangelo illusions.
Bright beet reddish pink-headed Berliner Weisse aligns tart raspberry puree groove with limey lemon peel zesting in bacterial lactobacillus setting. Sharp citric acidity gains salty residue lining raspberry vinaigrette souring.
On tap at Ambulance, subtle passionfruit souring pervades salty lime-puckered green grape tannins and wayward pineapple-coconut tropicalia, staying moderately vinous and refreshingly clean.
On tap at Bronx Alehouse, sourly tart strawberry rhubarb and guava adjuncts dried out by lemon-limed lactic acidity and musky hay-like barnyard acridity. A bit parched – even for a Berliner Weiss.
On tap at Ambulance, mildly pungent, yet effervescently sparkling, ‘sour red ale’ (also labeled a salt-watered Berliner Weiss) uses spontaneous yeast to propel oaken cherry tartness, vinous green grape pucker, dried apricot musk and bitter lemon sway above leathery barnyard acridity, gradually heightening its sharp acidity.