A mixed fermentation beer, Berliner Weisse traditionally utilizes saccharomyces, lactobacillus, and brettanomyces to develop its delicate lemon and tart apple flavors. North American versions of the style are typically kettle-soured; the mash is dosed with lactobacillus and the bacteria are allowed to work (usually overnight) before boiling the wort and fermenting with saccharomyces.
Many brewpubs and craft breweries make versions of the Berliner Weisse style, but often these beers are seasonal. In Minnesota, the state’s oldest brewery, August Schell, makes a series of Berliner Weisse-style beers called Noble Star. Star of the North is their version of the unadulterated style. Other beers in the series use different malts or are fermented with fruit.
So this year, why not ring in the New Year with the Champagne of the North?