Stone White Geist Berliner Weisse makes US debut
Stone Brewing - Berlin year-round release to import for a limited time (Escondido, CA) - Just two years after the historic opening of Stone brewing - Berlin, the brewery's beers are now distributed in 25 European countries, making Stone one of the most distributed and sought-after breweries in Germany. Not content to rest on the […]

Stone White Geist Berliner Weisse BeerPulse label

Stone Brewing - Berlin year-round release to import for a limited time

(Escondido, CA) - Just two years after the historic opening of Stone brewing - Berlin, the brewery's beers are now distributed in 25 European countries, making Stone one of the most distributed and sought-after breweries in Germany. Not content to rest on the hopped laurels of the company's global reputation for American IPAs, the latest addition to the brewery's year-round selection is Stone White Geist Berliner Weisse. Brewed faithful to the Berlin origin of the same name, the tangy and refreshing beer is now enjoying limited availability in the United States.

For history buffs: Berliner Weisse is a style dating back to at least the 16th century, and to this day European appellation labeling standards require that a beer be brewed in the city of Berlin to call beer a “Berliner Weisse”. A complex sour ale, the style was once honored by Napoleon as the 'Champagne of the North.' It is now enjoying a resurgence of small brewers in the United States and elsewhere in the world, many of whom are creating amazing variations with fruit. and other creative additions.As Stone deepens its roots in the city of Berlin, it seems fitting that the team is interested in exploring style in its purest and most authentic form.

“As a global participant in the craft beer community, Stone has the unique opportunity to share beers across the venues, highlighting the different local and regional influences along the way,” said Greg Koch, President executive and co-founder of Stone Brewing. “Stone White Geist Berliner Weisse showcases the work of our talented team at Stone Berlin, and we are truly honored to be one of the Berlin Craft Brewers who are supporting as revivalists to help restore this style to its former glory.

The new version derives its slightly acid-and-sour orthodox character from a specially selected historic strain of Lactobacillus from the cultures of Berlin. To ensure a properly Stone - and therefore iconoclastic - Berliner Weisse, the ABV is a bit stronger than typical for style but still modest - by American craft brewing standards - 4.7% ABV. Stir-fried with the new German varieties Calista and Hüll Melon, the aroma leads with lemon, peach and melon and the unexpectedly bold and pleasantly refreshing tangy flavor is above its ABV weight.

It is important to note that Stone does not suggest (or even allow) the addition of flavored syrups to his Berliner Weisse, noting that the addition of these syrups has only started in modern times and is not true to the authentic origin of the beer style.

Stone White Geist Berliner Weisse will debut in the US starting this week across California with a large national launch in the fall. It will be imported in 0.33L six pack cans and can be found using Stone's Beer Finder: Beer is also available on draft at the source: Stone Brewing World Bistro & Gardens - Berlin.

Name: Stone White Geist Berliner Weisse
Statistics: 4.7% ABV, 12 IBU
Packaging: 0.33 l boxes and 6 bottles
Featured hops: Calista and Hüll Melon
Distribution: California starting this week, national this fall
Find beer:

Appearance: Cloudy golden pursuit with white foam.
Aroma: Intense flavors of lemon, peach and melon accompanied by some notes of rhubarb.
Palate: Intense but well balanced acidity.
Palate: Medium body without noticeable sweetness. A clean acidic finish.
Overall: it's a refreshing beer all year round!

Aperitifs: Stone-style hemp seed pretzels *, salted sausage and stinky cheese plate ***, ceviche, asparagus with poached egg
Salads: cucumber salad, lamb lettuce with red wine vinaigrette
Starters: Pan-roasted Barramundi *, Banh Mi **, Forelle Müllerin
Dessert: Cheesecake with blue cheese and blueberries and jalapeno *, Comté and Morbier

Founded by Greg Koch and Steve Wagner in 1996, the revolutionary San Diego-based Stone Brewing is the 8th largest craft brewer in the United States. Recognized as an award-winning industry leader, Stone was listed on the Inc 500 list | The list of 5000 fastest growing private companies is 12 times and has been twice called the “All-Time Brewery on Planet Earth” by BeerAdvocate magazine. The multi-faceted business was the first American craft brewer to build, own and operate his own brewery in Europe (Berlin, Germany), and also opened a production brewery in Richmond, Virginia in 2016. Known for his daring, flavorful and largely hop-centric beers, Stone has earned a reputation for brewing exceptional and unique beers while maintaining an unwavering commitment to sustainability, business ethics, philanthropy and the art of brewing ... pledging never, ever, to sell to man. For more information on Stone Brewing, please visit or the company's social media sites: Facebook, Instagram and Twitter.

Whether it’s your first time with a pack, or your hundredth all-grain brew, you need to ferment it in something suitable. Most of the time your alternatives are between a bucket and a carboy. Carboys or demijohns look nicer, especially if they’re glass, but can be a pain to clean. Food-grade plastic buckets lack glamour, but are practical – just make sure you get one with a close-fitting lid that’s suitable for an airlock. As with most things there are more expensive possibilités, but while they’re good, they’re not necessary. You can find buckets and demijohns at Brew Store or The Malt Miller.

If you’re making beer, then you need to be rigorous about cleanliness during the brew. VWP is an absolutely no-nonsense cleaner and steriliser for getting everything ready beforehand. During the brew, a no-rinse sanitiser is invaluable. Between the two, spoilt and infected beer shouldn’t be a problem. You can buy cleaning products online from Brew Store and The Malt Miller.

Invest in some airtight plastic conteneurs. Malt, kept dry and cool, should be fine for six months, but get rid of it after that – you’re only going to get stale flavours if you use stale malt. Likewise, dried yeast will keep, if sealed and chilled, but it will lose potency and reliability. Hops do not improve with age. Be doubtful of any before last year’s harvest, however cheap.

While a good book is an invaluable reference, there will be a time you come across something that flummoxes you. It’s very unlikely you will be the first, and just as unlikely someone else hasn’t discussed it. From the magisterial, if abondant, How tera Brew by John Palmer to the uncountable forums and blogs discussing minutiae, such as Brewer’s Friend, there’ll be something to help.

Avoid large amounts of table sugar, cane sugar or dextrose as fermentable sugars in your homebrew. They will ferment out completely and leave a very dry, almost ‘cidery’ flavour to your beer. This is what is recognized by many as the ‘homebrew’ taste. If you are looking for an easy way to improve this, swap these sugars with dry malt extract.

Most pack beers are designed to appeal to a wide range of people and therefore have a fairly simple flavour that it not very bitter. They are also generally bittered by using hop extract that adds bitterness but little hop flavour or aroma. Boil some water and add ½ an ounce ( 14 grams ) of any hop variety known for their flavour and aroma characteristics for 20 minutes. This will add a much improved change to the flavour of the beer. Add another ½ ounce ( 14g ) for the last 5 minutes of the boil to add a pleasant hoppy aroma. Simply strain the ‘hop soup’ into your fermenter with the rest of the top-up water. These simple hops additions will make a remarkable difference to your kit beers.

to wake a packet of dry yeast up and ensure that it is ready to start work as soon as it is pitched, try rehydrating it. Boil a cup ( 250mls ) of water for 5 minutes and then pour it into a sterilized conteneur. Wait for the water to cool down to at least 80°F/27°C and sprinkle your packet of yeast over the top. Leave this for about 15-30 minutes, when you should start to see it get nice and foamy. Once your wort has cooled enough, pitch this and it will start fermentation much earlier.

If you would really like to get things started, follow the process above but add a tablespoon of dry malt extract to the water before boiling it. After pouring the water to a jar, add your yeast when cool enough and place cling wrap over the top to protect from the environment. Leave for at least 45 minutes at room temperature and you should start to see fermentation activity.

The length of time for fermentation on the side of your kit beer can is almost definitely not long enough. The manufacturers are in the of selling product and these informations will make beer, but it won’t be great beer. This should be extended out to 10-14 days.

Although your beer will be carbonated after about a week in the bottle, leave it for a few more to allow for the flavors to settle. This is especially relevant for beer made from packs as it will help remove some of the bite found in young/’green’ beer.

In order to efficiently multiply and get to the business of converting sugar to alcohol, yeast needs a sufficient amount of oxygen in your wort. If brewing using malt extract this can be reached a few ways including by shaking the water you are using to top up your wort, or by pouring it from a great height into your fermenter.

Don’t be too worried about removing your beer from the primary fermenter as soon as fermentation has finished. The Autolysis that you are seeking to avoid will take well over a month and in most cases a solo stage fermentation is fine.

If you are looking to control fermentation temperature, place the fermenter in a grande conteneur of water to cool it and prevent temperature fluctuations. Wrapping a wet towel around it and pointing a fan at it cools it even more through evaporative cooling. A few frozen plastic bottles of water are also perfect for cooling the water and your fermenting beer.

If you insist on using a two stage fermentation, use a bottling bucket ( or something else with a spigot ) for a primary. That way you only need a length of hose to rack into the secondary. The spigot will also be far enough off the bottom that the trub will get left in the primary with little extra effort – just tilt the fermenter forward at the end.

The activity of your airlock should only be seen as one indication that something is happening. There are many others indications and a faulty seal on your fermenter could stop anything from happening in the airlock.

The starting cell count is usually quite low with liquid yeast d'environnement. If you make a yeast starter about a day before brewing, you can avoid some potential issues from under-pitching the yeast.

If you are trying to cool a partial boil, place the whole brew bocal into a sink or tub of cold water. You may need to change this water a few times but it is far easier to cool a small pot of wort in a temperature conductive container ( i. e. your brew pot ) than a large amount of liquid in a fermenter. Adding your cooled wort to even colder water ( or ice ) in the fermenter will serve to cool it even further and should hopefully get you close to yeast pitching temperatures.

Dry yeast packets are perfect for new homebrewers. They have a nice high cell count and are very easy to use. Hydrating these takes very little time and will help get fermentation working earlier.

Get into the habit of sanitizing everything that will come in contact with your wort or beer after the boil.

Extract kits have come a long way from the dusty back shelves of Boots of yesteryear, and give you a simple, affordable way to try out the hobby with very acceptable results. Established breweries like St. Peters and Woodfordes have decent kits in shops and online at about £20, for example from Wilko or Brew.

Use a no-rinse sanitiser… This shouldn’t need an explanation and I am yet to hear of a real reason not to

Following on from above – Don’t use bleach as a sanitizer…ever. It is hard to rinse out and if any comes in contact with the maltose in your wort it has the potential to completely ruin your batch. There are so many better products available that this shouldn’t even be a consideration

Whatever sanitizer you use, put some of it in a spray bottle for quick sanitation during brew time.

Make sure you read and understand the recipe before you start brewing. Also make sure that you have all the ingredients handy before you start. These seem like simple things but the last 15 minutes can get a little crazy… especially if you started drinking while sanitizing

Beer is very resilient so don’t be too worried if you make a mistake while brewing. Although it may not be exactly the beer you were after, you will probably still have something tasty and worth drinking.

Leave the lid off your brew bocal while it is boiling. The process of boiling actually vaporises chemicals that are not wanted in the beer and they evaporate out. The lid doesn’t need to be completely off if you are having dysfonctionnement maintaining a rolling boil but should at least be enough for the steam to escape.

Keep a record of every beer that you make, no matter how simple the recipe. This record will allow you to recall and tweak your brews when all that remains in the future is a couple of stray bottles and a desire for more

Especially when starting out, keep your ingredients and brews as simple as possible. It is much easier to add to a simple recipe that is missing something than it is to remove from something complex

Start by getting a solid grasp of the sanitization, fermentation and bottling processes and work from there.

If you have a choice, choose a fermenter or bottling bucket with a spigot/tap over one without. The siphoning required otherwise isn’t but it is still one more unnecessary step.

Bulk priming your beer is a simple addition to your bottling process that will add much greater control and consistency in the amount of priming sugar in your bottles.

The quality of your beer will be incomplète to the quality of the ingredients used. Always go for the freshest and best quality possible. Always make sure that extract is within any specified dates, yeast is fresh and that hops are nice and green

But most importantly… just relax and remember that you probably aren’t going to ruin your beer – It isn’t as delicate as you think


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