Ich muße ein berlinerweisse getrinken.

So, I need to post more. However, to avoid posting inane bullshit from my life, I refrain from posting. Makes sense, right?

The past month has been a roller coaster of ups and downs both personally and professionally. Good things have come professionally, but along with that some devastating news (have to re take part of the cicerone exam. woo.). I've escaped the most frustrating professional environment I've ever encountered, only to be thrust into the middle of suburban hell. Instead of bums treating me like shit, now millionaires do that. Still feels like shit. However, the owner of my business is seeing more worth in me, but it may be too little too late.

But what people come here to read about is beer, not my professional frustration.

Berliner Weisse. Delicious, almost tangy sour, with citrus and mandarin notes. That was the last beer that I had, and it was amazing. Not mind blowing, but a very nice change of pace. Drying and refreshing at the same time. Highly suggest a modern example such as New Belgium's Lips of Faith Imperial Berliner Weisse.

Sour beer has been a growing trend as of late, and I think that Berliner Weisse is a stand out example of an ancient style that is re-inventing itself. Lactic fermentation is pretty sweet: it's a form of fermentation that produces lactic acid that gives Berliner weisse it's trademark tart/sour taste. Not surprisingly, you also find lactic fermentation in the production of yogurt, sauerkraut, and kimchi, so it's a process that developed and flourished throughout the world.

Other fantastic sour beers include Duchesse de Bourgogne, New Belgium's La Folie and Eric's Ale, Gueuzes such as Lindeman's Cuvee Rene, and Iambics, though the sour characteristics of the latter are generally masked by the addition of some kind of fruit in the secondary fermentation.

The thing is, a lot of these sour beers are actually quite refreshing, albeit a little heavy on a hot day. Definitely a sipping variety, almost like a tart white wine. Serve chilled, keep the bottle on ice, and you've got a very interesting poolside quencher.

These beers are not for everyone, though. Many have a hard time adjusting their palate to the sour fruitiness found in such beers as Duchesse de Bourgogne. For you, I've got another option: Weizen Bock. This style is a little more on the spicy, dark fruit end of the spectrum. Think of it like a Zinfandel or Primativo. Yes, it's a heavier style, and yes, it's going to have around 6-9% ABV, but it's also one of the most interesting ways to wring the most flavor out of a adjunct grain like wheat. Great examples include Wiehenstephaner Vitus, Plank Bavarian Heller Weizenbock, and (in my opinion) the Big Daddy of them all, Schneider & Sohnne Aventinus Weizen Doppelbock. Color can range from a dark straw color to a light brown, and flavors can vary from a malty-sweetness to a bitingly sharp, yet somewhat muted hoppy/bready flavor. This, for the record, is how I think wheat should be used in brewing. This is a style that is demanding of everyones attention. For the uninitiated, my description may seem a little hyperbolic, but once you try this style, you will have a new respect for German brewers, and what they were able to develop under the strict Reinheitsgebot (yes, I realize that only water, barley and hops are allowed by the purity laws, but keep in mind that yeast is not included in those laws, and many brewers of wheat beers claim to abide by them).

In summation; Summer is a great time to try odd styles. From the incredibly avant-garde to the hyperbolicly familiar, try something new.