Beer Forum

Wyeast Very Special Strain- Berliner-Weisse Blend- 3191VSS Activator. Includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and a unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. Generally requires 3-6 months of aging to fully develop flavor characteristics. Alcohol tolerance: approximately 10% ABV; Floculation: low; Apparent attenuation: 75-77%; Temperature range: 55-68°F (13-20°C).


This VSS sounds like a a fun one to try out. I have never used critters in my beer other than yeast, so i sort of want to try it. Obviously the name suggests using it for a Berliner Weisse beir, but what else would be a good fit for this offering from Wyeast?

If I try a Berliner Weisse I would just open up the Pope's Bible to page 215 and brew that, But what other beers would this thing work for? Would it work for a Belgian red or fruit addition Brown ale?????

Any thoughts? It's only available the early part of this year, so I'd like to give it a shot. It says it takes 3-6 months for the flavors to develop, so I guess I'm looking at a spring/early summer style of beer.

I might have to try that strain myself too.

I'm thinking about giving this a try myself. Berliner Weisse is the perfect "lawnmower beer" on a hot summer day. At only 3-3.5% ABV with that nice sourness, it's like another flavor of lemonade. During the next month or so is the best time to brew it since the brett takes several months to do it's thing.

Wayne
Bugeater Brewing Company

So this is typically a pretty high carbination beer, pushing 4 vols.

What is the safe range of typical longnecks and bombers? I'd like to try this beer, but havn't stepped up to kegging yet.

I am kicking this idea around too. The only Berliner Wessie I have ever had was DogFish heads Peche Feista.
Can anyone point me in the direction of some other commercial examples we can get here in the states?

kace069 wrote:I am kicking this idea around too. The only Berliner Wessie I have ever had was DogFish heads Peche Feista.
Can anyone point me in the direction of some other commercial examples we can get here in the states?

Weihsnstephan 1809 is another example. We don't get many Berliner Weisse beers here in the US.

Here is a list of some others:

http://beeradvocate.com/beer/style/87

I have a berliner going with this blend right now. I think I want to put a bigger beer on it just to see what I end up with. I think I might do something like this:

10 lbs Dingemans Belgian Pils
1 lb Aromatic
Maybe a lb or 2 of flaked wheat

Got some styrian Goldings and some czech saaz to throw at it too.

Any samples tasted yet! I am interested in brewing with this yeast however I have never tried one.