Posted on November 30th, 2010
As we’ve discussed before, Berliner Weisse is a tart wheat beer that was popular in Germany up through the 19th century. Today this style is actually pretty rare, but Southern California’s The Bruery gives us a great example in the Hottenroth. This unusual breed is known for its tart flavor and is commonly served with a fruit syrup to add some sweet to the the sourness caused by fermentation processes or (as in most cases today) the addition of natural bacteria into the brew. Coming in at around 3.1%, this brew is pretty typical to its style – light, mild, tart, and refreshing.
In a nutshell:
The Hottenroth is a bubbly, unfiltered, and unusual gem that packs a sour punch – a perfect session beer for afternoon sipping. 5 out of 5.
The initial odor might suggest that something has gone bad, but make no mistake – something is about to go very right. Take a sip and you’ll find a refined and balanced festival of sour sensations in your mouth. This beer is smooth – no bitterness, just fresh, crisp tartness. There’s a slight wheat flavor, but overall the body is very light with little recognizable presence of hops or other malts.
As a fan of all things tart, this beer just pushes my buttons. It’s highly carbonated and highly drinkable with flavors that call to mind something between grapefruit, lemon, and sour apple – but less abrasive and more subtle than any of those individually. These sharp and citrus-y tones clearly make this a great summer beer, but the slight warming that immediately follows every sip begs to differ. And at a slender 3.1% ABV, this beer makes an excellent session choice in any climate.
5 out of 5: Drinker’s Choice
What are you drinking? Take the Hottenroth for a test drive this week, and tell us what else you’re drinking. Tag your Twitter updates, Tumblr posts and Flickr photos of your Beer of the Week with the #mybeer hashtag to tell us what you’re drinking!