Category Archives: Events

Berliner Weisse Gipfel

Today was the 3rd Berliner Weisse Gipfel (Berliner Weisse Summit), a beer festival in Berlin dedicated to Berliner Weisse and related sour beers resp. beers inspired by Berliner Weisse. The event location is particularly special for that beer style, as Willner Brauerei, one of the large Weisse breweries in Berlin at the beginning of the 20th century, originally had their brewery and malting house located there. Nowadays, Bogk Bier and Schneeeule have put up their tent and have started brewing Weisse again.

At the festival itself, both local and foreign breweries had stands, and served some fantastic beer. I haven’t taken many notes, but one brewery particularly stood out. Oedipus Brewing from Amsterdam had a 4%ABV Weisse called Vogelen, dry-hopped with three different C hops which nicely accentuated the beer’s sourness. This was probably my favourite. Of similar quality was their Gandalf Red with Pink (?), a Berliner Weisse fermented on cherries, and then further matured in a red wine cask with Brettanomyces. Wonderfully complex, with just a hint of cherry, and a nice tartness.

Oedipus Brewing menu

Oedipus Brewing’s brewer, Sander Nederveen, also held a very enthusiastic talk about wort souring techniques. Too much was said to summarise the whole talk, but let’s just say: they’re doing cool stuff with Lactobacillus and Brettanomyces, and they’re not afraid of the funk.

Sander Nederveen speaking

Another interesting thing that was offered was a tour through the old brewery building. Willner Brauerei was an active brewery from the second half of the 19th century until 1990. Unfortunately, much of the brew kit has been removed shortly after closure, and transferred to the brewery museum that Schultheiss had opened up in Kreuzberg. Even worse, that museum was closed in 1994, and the exhibits were put into the Kindl-Schultheiss brewery storage facility in Hohenschönhausen.

Of what’s still there, the malthouse could be visited. I found the kiln to be particularly interesting: the green malt was put on an upper level floor, consisting of a rather fine metal grid. There, the first low-temperature kilning happened. The malt was then transferred through a small hatch down to the lower level floor made of the same kind of metal grid. That’s where the second, high-temperature kiln was done. All kilning was done with hot air, so no malt ever had direct with the fuel or any of its fumes.

All in all, it was a pretty well-organized festival, and I’m looking forward to next year. Talking to all the local homebrewers I met there, Berliner Weisse brewing seems to be up and coming. And last but not least, I took some bottles with me that I’ll be aging: first of all, the Gipfel-Weisse, a collaboration brew of Bogk Bier and Schneeeule, which is a Berliner Märzen-Weisse. Then a regular Berliner Weisse by Schneeeule, with the name Marlene. Another highlight of which I had to take a bottle was Meerjungfrau by Rügener Insel-Brauerei, a medium sour beer with a great complexity that reminded me of Gueuze. It’s refermented in the bottle with Champagne yeast, and combined great complexity with a good drinkability. And last but not least, the Berliner Weisse by Biermanufaktur Potsdam. I picked this one because it had something going on that intrigued me. Let’s see how this one develops.


Berlin Homebrewing Competiton 2015: Results

Last Thursday, the results of this year’s Berlin homebrewing competition were announced. You can find the winners on the competition website. Congratulations to all the category winners, and especially so to the overall winner, Jörg Schloemer, whose beer “Vienna Calling” will be brewed by Heidenpeters later this year!

Many thanks also go out to Rory, who organized the whole competition to make homebrewing more visible and promote it in Berlin.

I did not win, but of my three submissions, one was particularly well-received by the judges, one showed flaws in the fermentation process of that particular batch, and one… well, judging from the comments, I think half of the judges didn’t fully grasp the beer style. I hold no grudges, though, as this was nevertheless some very valuable feedback.

The beer that got a relatively good score was my English Brown Ale. What I nevertheless found interesting was how differently it was perceived. One judge commented about it as “fizzy”, another one “could be more carbonated”, the third one “CO2 is right”. The average score was 80 of 100 points (note to American readers: this competition was not judged to BJCP standards), and this also reflects in the drinkability score, where it reached a consistent 24 of 30 points by all judges. One judge noticed a very light cardboard flavour, hinting at some minor oxidation issue. This is definitely something where I need to take a closer look at how I bottle my beer.

My second best beer was my Bohemian Pilsner. The scores for that by the four judges were all over the board, with two judges giving it 74 resp. 80 points, while one only gave it 34 points, and one 54 points. One major criticism was lack of head retention and lack of carbonation, which I pretty much expected upfront. We had kegged the beer, and when we bottled the beer, we noticed that we actually didn’t have quite enough beer to fill 4 500ml bottles to submit the beer! So we had to improvise, and I got 4 330ml bottles from the corner shop, poured out the beer, and filled in our beer instead. And even to fill these bottles, we had to underfill them a bit. So of course, if you’re dealing with pouring beer around and through funnels and what not, it will lose quite a bit of fizz.

Diacetyl, a very common (but not absolutely necessary) element of Bohemian Pilsners, was the most controversial part in the judging of this beer: one judge commended on the “nice diacetyl note”, one noted “light diacetyl”, and one noticed diacetyl as an off-flavour. I disagree with the last one, because, as I mentioned, it’s a common element of Bohemian Pilsners. The prototypical Pilsner, Pilsner Urquell, is a shining example for exactly that, especially so when served in a tank bar, or unfiltered and unpasteurized from cask. Besides that, one judge thought they’d get a flavour of cinnamon, which I absolutely don’t get, and also “far too slick mouthfeel”. Maybe from the diacetyl? Nevermind.

Finally, my American Pale Ale. This was really more of an afterthought, I put together the recipe on a relatively short notice, and also used that as an opportunity to use up hop scraps from previous brews. One theme that shows through most of the five judgings was that (1) the beer was too bitter, and a harsh bitterness, even, and (2) chlorophenolic notes. This was later explained to me by one of judges as most likely coming from the Berlin water being treated with chloramine and a fermentation that was slightly too hot. It’s definitely worth noting, and makes me think that I should probably do a better temperature control even with top-fermented beers. It’s also kind of sad that the Berlin water has to be treated like that, but we need to work with what we’re given. I definitely won’t start buying distilled water and then create water profiles by adding different salts.

All in all, it was a fun event, I enjoyed developing recipes for it and then brewing them, and we got some very valuable feedback. I’ll post the recipe of my English Brown Ale soon, and explain more about it.

Berlin Homebrewing Competition 2015

For the first time, there will be a homebrewing competition this year, for homebrewers from Berlin and Brandenburg. This competition is organized by Rory Lawton. More information about the competition can be found here.

Rory is currently looking for some judges, so if you’re experienced in beer tasting and haven’t registered yet, please do so here, because you need to register by the end of March. So hurry up!

Talking about the homebrewing competition, I will be submitting beers to three out of four categories, so I’m not eligible as judge for all but one category in the first place. In addition to that, I’ll be in Northern Ireland and Yorkshire for a total of two weeks in May, when the judging takes place.

Also, I will publish recipes for my beers (an English Brown Ale, an American Pale Ale, and a Czech Pilsner) here at some point after the submission deadline, that’s the 18th of April. To be frank, I’m already quite excited about the judging results that (hopefully) will be published at some point in May. Homebrewing competitions in Germany are… rare, to say the least, so getting absolutely honest and unbiased feedback from an anonymized tasting is something to look forward to.