This berliner weisse with flaked rye has over 2 pounds per gallon of tart cherries and wild blueberries, aged on madagascar vanilla beans. jammy, fruity and delightfully tart!
This is very pale in color and the lightest of all the german wheat beers. the unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic, highly attenuated, and very light bodied. the carbonation of a berliner weisse is high, and hop rates are very low. clarity may be hazy or cloudy from yeast or chill haze. hop character should not be perceived. fruity esters will be evident. no diacetyl should be perceived.
The number one reason is craft beer tastes better than the "beer water" that is mass produced and mass marketed by the big beer companies. Craft beer tastes better because craft brewers spend their time focusing the quality of their beer rather than focusing on their marketing campaigns and stock prices.
Oh yeah! Craft beers can pack a punch. Most craft beers range from 5-10% ABV, but some can reach 20%, 30%, and even 40% ABV.