Suomen Olutmestarin Bärliineri
recipe

A refreshing and tart Berliner Weisse beer designed for summer enjoyment on terraces. It combines lightness and fruity aromas, making it the perfect drink for sunny moments.
Preparation Time: 2-3 weeks (fermentation time)
Serving Size: 20-25 liters

Ingredients:

- Water
- 5 kg barley malt
- 5 kg wheat malt
- 50 g hops (e.g., Hallertau)
- 1 packet of lactic acid bacteria (e.g., Lactobacillus)
- 1 packet of beer yeast (e.g., Safale US-05)

Instructions:

1. Mashing: Heat water to about 70°C and add the barley and wheat malts. Mix well and maintain the temperature at around 65-68°C for 60 minutes.
2. Lautering: Filter the liquid (wort) and boil for about 60 minutes. Add hops during the boiling process.
3. Cooling: Quickly cool the beer until it reaches about 20°C.
4. Fermentation: Add lactic acid bacteria and beer yeast. Seal the container tightly and allow it to ferment at room temperature for about 1-2 weeks.
5. Bottling: Bottle the beer and add a small amount of sugar (about 5-10 g/l) for carbonation. Let the bottled beer mature for another 1-2 weeks.
6. Enjoy: Serve cold and enjoy with refreshing salads or grilled dishes.

Nutritional Information (per 100 ml):

- Energy: 40 kcal
- Protein: 0.5 g
- Carbohydrates: 3.0 g
- Sugars: 0.5 g
- Fat: 0 g
- Alcohol: 3.8% vol.

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