First berliner I’ve ever done and more importantly, trying to narrow down the process of creating a “clean” sour taste, which is important for both berliners and gose. Here we go!
It pours a bright red with a thick head that quickly dissipates. Seconds after I pour its gone, with some nice lacing around the edge. Holding it up to the light it has a great ruby color and is just about see through.
On the head, raspberries. Just pure raspberries. It has a seedy and tart smell, definitely not sweet smelling. The entire raspberry aroma just about overpowers anything else that might be underneath, but you can definitely tell its a sour beer. There is no wheat aroma that comes up which is disappointing.
It is much thicker than I would like it to be, almost jammy. It doesn’t quite have the effervescence I was going for or what you might expect from the style. Right away the raspberry tartness hits you, with a the seediness following it. I’m not sure how else to describe it, but the raspberries really give the beer raspberry seed taste… Obviously it doesn’t have the sweetness, since the yeast eat the sugar, but there is this very distinct seedy taste. It really does taste like a sour raspberry. Again the wheat doesn’t come through or at least its overpowered, and even the sourness from the lactic acid is overpowered.
It’s not bad, but its not what I wanted. The first mistake was making it too strong, it’s coming in at a whopping 5.2% when really I should have designed it to be around 3% or tops 4%. Also the raspberries come through way too much. I should have tried a lighter flavored fruit, such as a melon perhaps, or just make a straight up berliner. Lastly, I remember tasting it 1 month in before I added in the dreggs and raspberries, and wish I had left it alone for another month! It doesn’t quite have the puckering tartness I want in a berliner.