New Hampshire. Crazy, hmmm? Always breaking new ground. That work as this week’s rationalization? This German-style sour wheat beer pours a cloudy dull gold; there is a thin white head that quickly reduces to a ring, although it is a consistent ring. The nose is a mix of gummy wheat with a touch of fruitiness and vitamin C tablet followed by that unsettling and yet beguiling musty garbage smell I associate with Lactobacillus. Flavors open tart with fresh bread dough in the
front; the middle brightens and lightens with a blooming citric tang and
bite—the beer opens considerably on the tongue from front to back—while the
finish is clean with a touch of apple. The body is both bright with some slight
gumminess—the combination of malt, Lactobacillus, and carbonation gives the
beer a lively turbid yeastiness that is quite enjoyable. Solid overall as a
Berliner Weisse; I would like it a bit more effervescent, but that’s splitting
hairs. They do get the sourness right, which is saying something for the style!
From the bottle: “At White Birch Brewing, our goal is to create great beer for the enthusiast. Each batch is brewed and bottled by hand at our brewery in Hooksett, New Hampshire.
Napoleon’s troops referred to Berliner Weisse as the ‘Champagne of the
North’ due to its lively and elegant character. Today this style is described
by some as the most refreshing beer in the world. Our approach was to brew this
beer with Lactobacillus for an authentic interpretation of a classic summer
refresher.Crafted in small quantities to be savored for any occasion. We hope you enjoy this unique beer.”
ABV: 5.5%
Bottled: Summer 2013
(6/17/2013)
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