Imperial Berliner Weiss - New Belgium Brewing

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Imperial Berliner Weiss

- Lips of Faith

STORY

Based on the centuries-old German style of Berliner Weisse, this Imperial version opens with lemon, citrus and delicate floral tones. The beer is naturally sour from lactic fermentation and a dash of Brettanomyces. Imperial Berliner weisse pours slightly hazy with a pleasantly dry finish.

BEER FACTS

Birthdate: October, 2010

Body: Medium

ABV: 7.0%

IBU: 7

Hops: Target

Malts: Pale, Wheat, Barley

Yeast: Schultheiss Yeast

Aroma: Sour apples, pineapple slices and a large pile of LEMONhead candies.

Mouthfeel: Begins smooth, full and sweet but finishes crisp, puckering and bittersweet.

Flavor: Refreshing lactic acid tartness (like lemonade!), sweet barley malt, tart wheat and tropical fruits (guava, pineapple and grape)

Visual: Yellow gold glow in this hazy beer.

Food Pairings

P’tit Basque Molly Gunn and Nick Rutherford, The Porter Beer Bar, Atlanta, Georgia print recipe P’tit Basque P'tit Basque is a hard sheepsmilk cheese, a touch funky like the berlinnerweisse, but strong enough that the Berlinerweisse's sourness feel refreshing instead of puckering.
Cranberry Stuffed Steak with Capricho de Cabra cheese Julie Yates, Local Flavor Artist, recommends print recipe Cranberry Stuffed Steak with Capricho de Cabra cheese Imperial Berliner Weiss is what you would expect from a lactic fermented beer; it’s sour. Not a horrible offensive sour, but a lovely wake-up-your-taste-buds sour with a sweet undertone. My past objection to sour beers has been that they often come with bitterness at the end. Not this beer – it is lovely start to finish. Now that you have awakened your taste buds, you better eat something that is equally as invigorating and pleasant to the palate. In Spanish, Capricho means “whimsical” and cabra means “goat.” Capricho de Cabra cheese comes from the Murcia region of Spain where the goats whimsically frolic in knee deep grass and are treated with the upmost care and respect. It is from that care and respect that Murcia goats are able to produce a goat cheese with one of the highest fat contents. Capricho de Cabra is smooth, silky, beyond decadent and something that only a happily frolicking goat could produce. I am about to tell you how to impress your guests no matter the limitations of your cooking skills. Take a nice cut of boneless steak, such as a London Broil. Fillet it open with a knife, careful not to cut all the way through. You want the meat to open like a book with the binding attached. Put some dried cranberries, a little butter and a tablespoon of honey in a pot and warm it just until the butter is melted and mixed well with the honey and cranberries. Now, stuff your steak with it. Close your steak-book and place your steak in a baking dish. Broil your steak for the length of time necessary for how you like your steak done (3 minutes for very rare, 18 minutes for well-done, and you can figure out the rest in between). Take your steak out, carefully slice it into portions if you are sharing it, and serve it with Capricho de Cabra cheese on top and additional cranberries. This meal is beautiful in its presentation. Your guests will ooohhhh and ahhhh, and, yet, you did not have to break a sweat. Now, put in front of your guests a glass of Imperial Berlin Weiss. The admiring comments from your guests will not cease, guaranteed. With every bite and sip, your guests are getting a balance of sweet, sour and creaminess. If you cannot get your hands on an Imperial Berlin Weiss, try this meal with 1554 – it is equally delightful!

P’tit Basque

Molly Gunn and Nick Rutherford, The Porter Beer Bar, Atlanta, Georgia

Cranberry Stuffed Steak with Capricho de Cabra cheese

Julie Yates, Local Flavor Artist, recommends

print recipe

Cranberry Stuffed Steak with Capricho de Cabra cheese

Imperial Berliner Weiss is what you would expect from a lactic fermented beer; it’s sour. Not a horrible offensive sour, but a lovely wake-up-your-taste-buds sour with a sweet undertone. My past objection to sour beers has been that they often come with bitterness at the end. Not this beer – it is lovely start to finish. Now that you have awakened your taste buds, you better eat something that is equally as invigorating and pleasant to the palate.

In Spanish, Capricho means “whimsical” and cabra means “goat.” Capricho de Cabra cheese comes from the Murcia region of Spain where the goats whimsically frolic in knee deep grass and are treated with the upmost care and respect. It is from that care and respect that Murcia goats are able to produce a goat cheese with one of the highest fat contents. Capricho de Cabra is smooth, silky, beyond decadent and something that only a happily frolicking goat could produce.

I am about to tell you how to impress your guests no matter the limitations of your cooking skills.

Take a nice cut of boneless steak, such as a London Broil. Fillet it open with a knife, careful not to cut all the way through. You want the meat to open like a book with the binding attached. Put some dried cranberries, a little butter and a tablespoon of honey in a pot and warm it just until the butter is melted and mixed well with the honey and cranberries. Now, stuff your steak with it. Close your steak-book and place your steak in a baking dish.

Broil your steak for the length of time necessary for how you like your steak done (3 minutes for very rare, 18 minutes for well-done, and you can figure out the rest in between). Take your steak out, carefully slice it into portions if you are sharing it, and serve it with Capricho de Cabra cheese on top and additional cranberries. This meal is beautiful in its presentation. Your guests will ooohhhh and ahhhh, and, yet, you did not have to break a sweat.

Now, put in front of your guests a glass of Imperial Berlin Weiss. The admiring comments from your guests will not cease, guaranteed. With every bite and sip, your guests are getting a balance of sweet, sour and creaminess.

If you cannot get your hands on an Imperial Berlin Weiss, try this meal with 1554 – it is equally delightful!

Find Imperial Berliner Weiss