Hibiscus Berliner Weisse – Tasting Notes

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After having a good rummage about in Evernote, I found some tasting notes that I didn’t ever get around to getting out on the blog.

Remember this?  https://yeastismybitch.com/2016/10/18/inadvertent-lambic-berliner-weisse-mini-mash/

Well, it actually all ended up coming out rather well…

As you can see from the pictures, the colour of this beer was more akin to Cherryade than anything else, and due to it’s appearance probably shouldn’t be served in anything other than a dainty wine glass.  I think it looks bloody magnificent, but I would, wouldn’t I?

Let’s get this out there right now: this is about as close to a proper Berliner Weisse as you can get, in fact it’s probably one of the most “to-style” beers that I’ve ever brewed.   I’m wildly over-happy with how this one came out.

I say “as close to a Berliner as you can get…” I mean, OK, so just for a laugh I did re-hydrate some 30g of dried Hibiscus flowers in 100ml or so of boiling water and distributed that during bottling – but other than that it’s a Berliner alright…

It’s SOUR and mightily so, but the softness of the lactic acid means that it’s an enjoyable sour and not chrome-strippingly acidic.  There’s also a mild wheaty graininess to it, too.

And, well – let’s be honest about it – there’s LEMONS.  I mean loads of them – but nicely.  Somewhere there’s also faint malt-sweetness, but mostly it’s refreshingly tart…and that’s just how I wanted it.

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The carbonation is spot on and the mouthfeel is smooth and velvety…this means that there’s a lively frothy head, which – rather gratifyingly – does seem to last for a while…

The aftertaste is clean and there’s a very enjoyable dryness which fades to leave rhubarb, tart apple and sherbet echoes.

Hah.  I absolutely completely and utterly nailed this style.  Thus I rule hard; and in doing so, take my leave of you until my next post…