The Berlinerweisse is a fascinating style. If you look at the classic examples, they are typically just plain, boring wheat beer, without much flavour. So much so, you can hardly find them as their base version, and instead often you will find them typically in bottles with a bright green or red colour. This is because they are dressed up with a flavoured syrup of your choice, classic examples being woodruff or raspberry.

If you look to more modern American examples, this beer style evolved into a much more interesting offering. The sourness has been boosted, and all sorts of fruit combinations and even sub-styles have since emerged. We thought, having not made this style in a long time, creating our own take on the style would be fun, but substituting the syrups of old for our own lime and pomegranate version. We thought this combination of fruits would make a wonderfully refreshing summer drink, and they are tart enough that the sharpness comes entirely from the acidity of the fruit juice only.

Made from almost 50% wheat, and with a shortened boil to maintain the wheat proteins, this makes sure the base beer has body to support the fruit flavours. This is a simple style defined by your brewing process, but it is also incredibly versatile with what you can do with it. As a fun fact, I (James) learned my current approach on how to make this style from the person who was the first ever to brew it in North America!