Ingredients
Beer
- 330 mlBerliner Weisse, well chilled
Syrup
- 20to 30 ml raspberry syrup, Himbeersirup
- or 20 to 30 ml woodruff syrup, Waldmeistersirup
To serve
- a wide bowl-shaped glass
- a straw
Directions
- Serve the beer thoroughly chilled, colder than you would serve most beers. A sour beer is far more refreshing cold, and a warm Berliner Weisse tastes harshly acidic.
- Chill the glass too if you can.
- Put the syrup in the bottom of the glass first.
- Pour slowly, since Berliner Weisse foams enthusiastically and a fast pour gives a glass of head. Do not stir it much, since agitation knocks out the carbonation.
- Use less if you want to taste the beer, and know that the traditional pour is quite generous. It should end up tart and refreshing rather than sweet.
Technique
- The beer is soured by lactic fermentation, which is what makes it tart.
- Most woodruff syrup is artificially flavoured, since coumarin use is regulated.
- It is served in a wide bowl-shaped glass rather than a tall one.
Substitutions
- Any lactic sour wheat beer, such as a craft Berliner Weisse.
- Raspberry syrup, which is the easier of the two to find.
Variations
- Ohne Schuss, served plain without syrup.
- With woodruff syrup, for the green version.
- With a shot of Kümmel, which is an older Berlin habit.
History
Berlin’s sour wheat beer was called the champagne of the north by Napoleon’s troops; the syrup tames its acidity.
Frequently asked questions
What is Berliner Weisse mit Schuss?
Berliner Weisse mit Schuss is a cocktail from Germany: sour wheat beer poured over raspberry or green woodruff syrup. Berlin’s sour wheat beer was called the champagne of the north by Napoleon’s troops; the syrup tames its acidity.
How long does Berliner Weisse mit Schuss take to make?
Berliner Weisse mit Schuss takes 2 min of preparation and none of cooking. The recipe makes 1 glass. It is rated easy to make.
What can I substitute in Berliner Weisse mit Schuss?
Yes, within limits. Any lactic sour wheat beer, such as a craft Berliner Weisse. Raspberry syrup, which is the easier of the two to find.
What is the most important thing to get right in Berliner Weisse mit Schuss?
Pour slowly, since Berliner Weisse foams enthusiastically and a fast pour gives a glass of head. Do not stir it much, since agitation knocks out the carbonation.
