I brewed Buchwider Bräu ?? on 7th February. It’s a Berliner Weiße clone, and it’s only just becoming drinkable now, which is completely normal for that type of beer — it’s recommended to leave six months between brewing and drinking. (For the first three months after bottling, it had a horrible sulphuric smell.)
I brewed it used Wyeast’s Activator 3191-PC Berliner-Weisse Blend, and although many people recommend using separate yeast and lactobacillus, this blend seemed to do the trick. Contact me if you’re interested in the recipe!
Berliner Weiße is a sour beer, very similar to a Belgian lambic. Some people like it on its own, but most will want to drink it mit Schuss, i.e., with fruit syrup. On the photo, I’ve added rhubarb syrup, but I can also recommend woodruff syrup, which produces a brilliant green colour and a unique taste!
The beer is extremely weak (only 2.7%), so it’s great for drinking in the sun when you don’t really want to get drunk.