A light-bodied, mildly sour German-style wheat beer, Berliner Weisse was traditionally served with sweet syrup made from woodruff to be added to the beer by preference to temper its sourness. These American versions, most low in ABV, are loaded with enough sourness to cut through heavy Benedict sauce, making them excellent breakfast beers.
Crabtree Brewing (Greeley, Colorado) Berliner Weisse
This beer originally came about as a collaboration with Euclid Hall, a restaurant and beer bar in Denver that wanted to craft woodruff syrup to pair with a specialty beer. Now the beer is available in 22-ounce bombers throughout the state of Colorado and makes a great addition to any brunch gathering.
Hinterland (Greenbay, Wisconsin) Berliner Weisse
“Pairs well with salty foods and cured meats,” says the Hinterland website about the brewery’s Berliner Weisse. “A great beer to use as a ‘palate reset’ when tasting food and beverage.” This beer, with its low hop character and subtle sourness, will pair easily with the ham or bacon in the classic Eggs Benedict.