Beer For Breakfast: Benedict + Berliner Weisse

Yes, Bloody Marys are the classic beverage of choice next to a hearty brunch of Eggs Benedict, but I’m here to make a case for a much more adventurous pairing: German Berliner Weisse.

Emily Hutto Mar 20, 2015 - 3 min read

Beer For Breakfast: Benedict + Berliner Weisse  Primary Image

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.

The Bruery (Placentia, California) Hottenroth Berliner Weisse

The Bruery recommends pairing this Berliner Weisse with salmon. Eggs Hemingway, made with smoked salmon instead of ham, might be just the ticket.

Get dozens of beer reviews and tips for getting the most out of your homebrew in every issue of Craft Beer & Brewing Magazine®. Subscribe today.

Perennial Artisan Ales (St. Louis, Missouri) Peach Berliner Weisse

There are several seafood renditions of Eggs Benedict that Perennial’s Berliner Weisse is perfect for—the subtle peach sweetness would complement the savory brine in Oscar Benedict, which substitutes asparagus and crab meat for the ham.

St. Arnold Brewing Company (Houston, Texas) Boiler Room Berliner Weisse

Here’s a groovy take on a traditional Berliner Weisse: St. Arnold sours the wort before boiling and fermentation and ferments this beer with Kölsch yeast. The small addition of Hallertau Hersbrucker hops creates more herbal and fruity aromas than most Berliner Weisse styles have. Ever tried a Portobello Benedict? This beer will help to bring out the earthy and sweet qualities of the mushrooms.

New Belgium Brewing (Fort Collins, Colorado) Yuzu Double Berliner Weisse

“The yuzu fruit [an East Asian citrus fruit] brings a tropical charm to a traditional beer,” says the New Belgium website of this Berliner Weisse in the Lips of Faith series. Yuzu is brewed with pale malt and wheat, as well as yuzu juice, which imparts a grapefruit-meets-mandarin flavor to the beer. This is a bigger Berliner Weisse at 8 percent ABV, so it will bring body to a benedict on the lighter side, such as Eggs Florentine.

ARTICLES FOR YOU