We look forward in particular to a very special guest from New Ulm, Minnesota:
One of our Berliner Weisse Summit guests is August Schell brewery. Founded in 1860 by the German immigrants August Schell and Jacob Bernhardt, it has been a family managed company since 1866. Its annual output of 130,000 hl would make it a medium-sized brewery in Germany. August Schell brew a wide range of beers, focusing mainly on German beer styles.
Jace Marti, the brewer behind the Berliner Weisses, will come to the Festival to draw their beers and hold a presentation as part of the accompanying programme, telling about the history and production of Berliner Weisses at August Schell, along with a tasting of different Berliner Weisses by Schell brewery.
Thanks to the initiative of Jace, the Starkeller Brewery was founded in 2012*, an idea formed behind his creations of the Noble Star Series of berliner-weiss sour beers.
* In an earlier version we erroneously stated that Starkeller was founded in 2017. We apologise for the error.
Schell will serve the following beers at the Festival:
1) Ulmer Weisse– Method Traditional American Weiss
OG: 15˚P, ABV: 7.5%, pH: 3.5, TA: 0.65%. Total acidity (“TA”) is expressed as either “_ g/L of acid”, or in tenths of a percent of acidity as in “0._% total acidity
Malts: Pilsner Malt, Corn
Yeasts/Bacteria: Lactobacillus Brevis, Brettanomyces Bruxellensis, Brettanomyces Clauseneii, Lager yeast
Description: Our experimental take on a historic American Weiss beer, which drew its brewing inspiration from Berliner Weisse. This rather obscure style never really gained popularity in the US, but was produced in a similar fashion as traditional Berliners. Brewed with corn instead of wheat, this beer underwent a mixed culture primary fermentation, and has been aging for over two years in one of our cypress wood foudres. Bottle conditioned and highly carbonated, this beer is a bright golden color, moderately dry, and reminiscent of champagne with complex aromas of lemons, gooseberries and Riesling grapes.
2) Framboise du Nord – Method Traditionelle Berlin-style Weisse aged on raspberries
OG : 8˚P, ABV : 4.5%, pH: 3.3, TA: 0.9%
Malts: Wheat, Pilsner
Yeasts/Bacteria: Lactobacillus Brevis, Brettanomyces Bruxellensis, Ale yeast.
Description: A traditionally brewed, mixed culture Berliner Weisse, aged for one year in our 80 year old cypress wood foudres, then aged for an additional 4 months on 2,200 kg of Oregon Raspberries. Bottle conditioned and highly carbonated, this beer is a bright glowing red color, extremely dry, moderately sour, and bursting with the flavors and aromas of fresh lemons and raspberries yoghurt.
Framboise du Nord
This beer is near perfection. Pours a brilliant red hue with a nice pink head. Aromas of seedy raspberry jam and lactic tartness. Taste is lightly tart, lightly sour with a light funk. Flavors of raspberry seeds and “fruit on the bottom” yogurt. Really fucken tight. Very dry. Light carbonation. Very tasty and incredible depth from a 3.5% brew. This is an amazing experience.
Pours hazy red with very small amount of head. Aroma is extremely fruity raspberry cheesecake. Very tart up front, little sour. Some almost lactose like taste and its a bit creamy on the texture. The yeast works very well and it’s got kind of a creamy malty body. Loads of strong raspberry flavor takes it all over though. Great fruit beer.