Berliner Weisse

It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century.

[3] An alternative possibility, given by Protz among others, is that migrating Huguenots developed the beer from the local red and brown ales as they moved through Flanders into Northern Germany.

[4] Some sources, such as Dornbusch, give the date 1572 as being the earliest record of the beer being brewed in Berlin.

Traditionally, beers brewed in March (Märzen beers) were brewed stronger and allowed to mature over the summer months, and there is a report that this may have also happened with Berliner Weisse — the bottles being buried in sand or warm earth.

[2][8] Modern brewing methods use a low proportion of wheat, generally ranging from 25% to 50%, and deliberately create a sourness either by a secondary fermentation in the bottle (Jackson suggests that traditionally bottles were buried in warm earth for several months), or by adding Lactobacillus.