Despite being one of the oldest German beer styles, Berliner Weisse is almost extinct from the German brewing landscape today. Thanks to its refreshing character, it has recently gained popularity among craft brewers around the world. It is often served “mit Schuss” – the addition of flavored syrups (raspberry and woodruff are traditional) – while purists prefer the beer to be served unadulterated.

Anyone enquiring about the specialties of the Czech Republic quickly receives this response: beer! “Czech” and “beer” are two words that simply seem made for each other, and it has been that way for centuries. And yet, in the shadow of these legendary beers, the Czechs have also discovered superb craft beers at significantly lower production volumes. Many of them will surely never achieve mythic status; however, the quality and the flavor nuances of these specialty beers are now beguiling beer connoisseurs.

A multiplicity of technological possibilities are available to selectively influence weizenbier flavour and its numerous nuances in a positive manner. They will be covered in this paper.

The flavour of Bavarian hefeweizenbier depends not only on the characteristics of the raw materials and on the equipment used in the particular brewery but also in large measure on the various details of the production process.

General - desirable and undesirable sensory characteristics

The various Bavarian-type "hefeweizenbiers" are becoming increasingly popular and contribute significantly to an enrichment of beer culture. In terms of produc-tion processes, there is an enormous diversity, more so than for any other beer type.

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