How to make delicious syrup for a Berliner Weisse
The Berliner Weisse style was born in the mid 16th Century and is sometimes referred to as the “Champagne of the North.” The style is a low alcohol wheat beer soured with Lactobacillus. At PEG Beer Co. our brewhouse is set up to do kettle sours, like the Berliner Weisse.
Traditionally a Berliner Weisse is served with a sidecar of flavoured syrup, usually raspberry or woodruff. The addition of syrup to a Berliner Weisse make the beer more palatable to those that don’t enjoy the sharp tartness of the style. Adding a touch of syrup tames the tartness while accentuating the fruit flavours in the beer and syrup. The style is often referred to as one of the most refreshing beer styles.
Chef Epp has made a few different syrups at the pub with the house favourite being rhubarb. You can play around with other variations of fruit to find the syrup that is right for you. Some fruit suggestions other than rhubarb: raspberry, blueberry, pomegranate, blackberry, or strawberry.
5 cups rhubarb (fresh or frozen)
3 cups water
3 cups sugar
Combine fruit and water in a medium sized pot.
Bring to a simmer over medium high heat, stirring occasionally. Once simmering, reduce heat to low and crush fruit with the back of a spoon.
Add sugar and continue to simmer another 10-15 minutes (for a thicker syrup cook another 10-15 minutes).
Remove from heat and pour through a fine strainer. Force the pulp through with the back of a spoon until just the seeds remain.
Syrup can be kept in the fridge for up to a month.
RECIPE BY CHEF EPP.