Berlin, Germany
Berliner Weisse declines and is reinvented
Berlin’s sour wheat beer nearly disappeared, and the modern revival is largely kettle-soured rather than made by the mixed fermentation of the historical beer.
1960–2015
Why it matters
Explains why a style described as traditionally aged and Brettanomyces-influenced is, in practice, a fresh beer today.
How well this is established
| Certainty | Well attested. Broadly agreed across sources, though the precise dating or detail may vary between them. |
|---|---|
| When | 1960–2015. Recorded as a period rather than a date because it happened over time. |
| Where | Berlin, Germany |
Styles this shaped
Either side of this
← 1959: Nitrogen dispense is developed for stout · 1965: Fritz Maytag buys Anchor Brewing →
See the whole sequence on the beer history timeline.
Last reviewed 2026-08-16.