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There's a few ways to get to a Berliner Weiße: Sour mash: introduce lactobacillus to the mash, hold around 120°F (and ideally anaerobically) for 2-3 days to sour. Boil and ferment normally and neutrally. Kettle sour: perform the mash, introduce lacto to the wort, hold at temp, boil and ferment. Lactic acid sour: introduce lactic acid either to the kettle ...


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I like the method described by Dogfish Heads Sam Calagione in the book Extreme Brewing Method is to do a fruit addition and rest during the wort chill Chill to 170° and hold for 20 minutes. The book has a nice road map for most popular fruits and their slight temp and time differences. This method is nice as it sanitizes the fruit but doesn't cook it and ...



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