A LITTLE HISTORY ...
"Sparkling wine of the north", that was what Napoleon's men called Berliner Weisse during their "visit" to the city. But much earlier, since the 16th century, the Berliners liked to drink their "Weisse".
When many Huguenots settled in Berlin in the 17th century, some French terms were also included in the Berlin dialect. Thus, the expression "boutique" turned in Berlin into "Budike" - and described a pub or restaurant. And that's exactly where the Berliner Weisse, a light beer made from wheat and barley malt, was served at that time.
Its sweet-sour taste was caused by a mixed fermentation of different yeasts and bacteria. The original recipes have long been lost. What remained was the industrially produced Weisse which is still served with a splash of syrup.
REVIVAL OF THE OLD RECIPE
The name "Budike" is a reminder of the earlier highs of this typical Berlin beer style. But before we were able to fill bottles with it for the first time in the summer of 2017, it was a long journey.
As part of studies / master thesis, founder and brewer Oli Lemke worked together with the Technical University of Berlin on many different aspects of the topic, for example how this special mixed fermentation works for the Berliner Weisse. The first step was to identify suitable yeast and bacterial strains that were supposed to ferment our Weisse. In the next step, the team tested which yeasts and bacteria worked best together, and in what concentrations and at what times of fermentation / storage they would do their job best.
After all, it took more than two years and more than 100 test brews until the right mixture of microorganisms was found for the Budike Weisse!