Malt aroma & flavor
Malt sweetness is absent
German Origin Ale Styles
Berliner-Style Weisse
Ale · Straw to pale. These are the lightest of all the German wheat beers.
What to expect
A very light body with no malt sweetness and very little perceived bitterness. Lactic acidity creates a refreshing tart character.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
2–4
Pale / strawBlack
Straw to pale. These are the lightest of all the German wheat beers. · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
2.8–5.0%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
3–6
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 18 · PDF page 27. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Not present
Perceived bitterness
Not present to very low
Body & mouthfeel
Very low
Clarity
May appear hazy or cloudy from yeast or chill haze
Color
Straw to pale. These are the lightest of all the German wheat beers.
Fermentation characteristics
Fruity esters are low to medium. Diacetyl should not be present. Brettanomyces character may be absent or present at low to medium levels and, if present, may be expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
Additional guideline notes & competition context
Carbonation is high. Traditionally, some Berliners were brewed or served with fruit, spices, or syrups. Some more contemporary versions have been brewed with other ingredients such as darker malts. Any such versions will take on corresponding hues, and may exhibit flavor and aroma attributes typical of such ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Competition organizers may create subcategories which reflect groups of entries based on the addition of fruit, spice or specialty malt, or other ingredients or processes. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer.
Technical specifications, including gravity
Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004- 1.006 (1-1.5 °Plato) • Alcohol by Weight (Volume) 2.2%-4.0% (2.8%-5.0%) • Hop Bitterness (IBU) 3-6 • Color SRM (EBC) 2-4 (4-8 EBC)