There is some evidence that Berliner Weisse
actually developed in medieval Hamburg, but like Gose in Leipzig, it was adopted as the most popular hometown drink of Berlin
. Indeed, the association is so ingrained that it is now a protected appellation
- yes, brewers have appellation's too - German brewers outside Berlin making similar beers cannot call their product a Berliner Weisse. So, most German brewers call their sours Bremer Weisse
(which is more-or-less identical).
There are other styles of sours
too that are drawing on Belgian traditions to produce distinctly sour lambics
and Flanders-style red ales
. American Breweries are taking notice of this trend and there are quite a few craft breweries producing and marketing their sour concoctions. In the era of big, high alcohol microbrews, could these pucker producing Belgian sours and session beers be the next big thing
in the craft beer world?