Ich bin ein Berliner (Weisse) at the Wellington Brewery.
I am almost certain that the real reason JFK went to Berlin was to sample the various Weisse flavoring shots.
For those who aren’t aware, those crazy Germans have some cultural oddities – in addition to their gratuitous use of the ümlaut. They brew a low ABV, clean weisse [wheat] beer that they put flavoring shots in. My new bff at Wellington hit me with a watermelon and a raspberry Berliner Weisse. Not sure if you’ll like that ? Go drink a Doug Ford buck-a-beer and stop wasting the internet’s time reading my drink blog.
I believe i am the only wine blogger in the world with a PE degree, and as someone with such a degree it should be no surprise that i love the Olympic games. The final three days were awesome but also a bit sad – in an “all good things must come to an end” kinda way. So to celebrate – a form of “three cheers to the Olympics” I opened a Sour a day for the last three days, cleverly combining my University degree with my latest hobby – collecting Sours. Here’s how the last three days played out.
Wellington Brewery’s Prismastic Golden Sour – chosen for it’s rather mild sourness and complexity gained from being aged for one year in Cabernet Franc barrels with a mix of wild yeast and sour bacteria. Golden because i drank it during the Gold Medal men’s volleyball match between Brasil and Italy.
Wellington Brewery’s Against the Currant – a Blackcurrant kettle sour – made in much less time than the Prismatic and soured in a kettle by creating lactic acid through some magic that i don’t really understand totally. I would like to say that i watched this during the kayak races, but truthfully i had it during the 4×100 m relay when Canada has to wait 15 minutes to discover they actually won a bronze.
Royal City Brewing’s Berliner Weiss was Friday’s edition of the “three cheers for sours” weekend. Honestly, i don’t recall what i watched because i started into a string of Wikipedia pages on John F Kennedy’s “Ich bin ein Berliner” quote which kept me amused for over an hour reading about East Germany, the cold war, Berlin, and the complexities of the German language. Did you know some people think that the translation of that was “I am a donut”? Thanks for trying to rewrite history whatever idiot added that to the highly reputable and accurate Wikipedia site.
Checked my wine cellar this morning and all my wines are one year older! Awesome.
I’ve started something new in my expensive IKEA wine cellar. One cube is now dedicated to Sours and specialty brews. Even they are one year sourer. And as you will see, there is a local touch to this Belgian craft of making sours.
Sour beers are intentionally made to taste sour, often with the use of barrel aging where wild yeast strains enter into the brew, or by adding fruit to the beer to allow a secondary fermentation. I prefer the former style. Commonly made in Belgium and Germany, they are the most wine-like of all beers, often exhibiting tannins instead of hops. I’ve even had them served to me in a wine glass at a fancy beer place in TO. Royal City Brewing Co. has been bottling some of their own for me [maybe not just for me but it feels like it].
And now a brief tour of my collection – my delicious collection which has my my wine cellar more delicious.
The Rodenbach brothers, from Belgium, produce this delicious red sour. Thanks to my daughter M’s friend Matt for suggesting it, and to M for hunting it down in an LCBO in Toronto for me.
Cam and the boys and Royal City Brewing Co. right here in Guelph made this aged in Chardonnay barrels. A personal favourite – $6.95 at the brewery.
The Royal City Brewing Co.’s latest German-style sour.
All the way from Germany – Schneider Weiss Cuveé Barrique. Again, thanks Matt and M – you guys do good work.