Berliner Weisse with fruit cocktail
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Berliner wheat beer is a top-fermented beer brewed with a large proportion of wheat malt. Fermentation takes place with a mixed culture of top-fermenting yeast and lactic acid bacteria.
"Berlinisches Weitzenbier" was first mentioned in a document in 1680 and quickly gained popularity. Around 1800, when beer brewed in the Pilsen style was still unknown, there were around 700 wheat beer pubs in Berlin.
The consumption of Berlin wheat beer varieties as a mixed drink (Berliner Weisse with fruit cocktail) was unusual for a long time. It was not until the beginning of the 19th century that a Berlin brewer is said to have added herbs to the beer, primarily woodruff. Later, the addition of raspberry or woodruff syrup became common (Berliner Weisse with fruit cocktail).
As beer consumption has fallen since the 1990s, the range of mixed beer drinks has generally increased. There are now ready-made blends of Berliner wheat beer with blackcurrant, sour cherry, elderflower or even piña colada.
