Berliner Blend

(8 customer reviews)


BBXBRLN – Berliner Blend 

Availability: Core culture. Available with every homebrew culture presale release (3 times per year)

Source: A unique blend of cultures designed to recreate traditionally made Berliners.

We’re big fans of traditionally-made, mixed culture Berliners. That’s why our Berliner Blend is designed to make tart, funky, and flavorful Berliners using traditional Berliner Brettanomyces and Lactobacillus cultures.

To make a tart beer use less than 10 IBUs, or skip the hops entirely for the most amount of acidity.

Ordering Information:

🚀🚀🚀 This homebrew culture qualifies for FAST Flat Rate Shipping (2 Day Air) with NO order minimum!

Please note that temperatures may vary wildly during shipment and after delivery. We highly recommend shipping to a person/location that can immediately refrigerate the culture once delivered.

Before ordering, please read Bootleg Biology’s homebrew culture shipping policy. By ordering cultures, you are agreeing to this policy. Thank you!

Out of stock


Catalog: BBXBRLN – Berliner Blend

Brewing Info*:

  • Type: Yeast & Lactic Acid Bacteria blend. Saccharomyces, Brettanomyces, and Lactobacillus cultures.
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
  • Estimated Attenuation: 82%-88%
  • Estimated Final pH: 3.1-3.3 (if unhopped)
  • Flavor/Aroma Profile: Funky, Sour; varies batch-to-batch
  • Flocculation: Low to medium; Higher with prolonged aging
  • Recommended Fermentation Temperature: 65F-75F (18C-24C)


Additional information

Weight.1875 lbs
Dimensions5 × .5 × 8 in

8 reviews for Berliner Blend

  1. Matt (verified owner)

    Awesome blend! I was amazed with how complex and tasty my Berliner was at bottling…I can’t wait to see how this develops over time in the bottle.

  2. Nick B. (verified owner)

    Made a very nice Berliner for me. I let it primary for about 4 months then bottle conditioned. A year post-brewing and the beer has a nice tartness without being overly sour (maybe 4-5 IBU in decoction hops) and a mild musty funk on the nose, though not.much in the flavor. Didn’t want to ferment at first (no starter but a fresh pack), but warmed the wort to 70 and all was good. This will Berliner culture from now on.

  3. Joseph Bailey (verified owner)

    The blend worked out fine. The result is only slightly sour (very low hops) but produced a very drinkable and pleasant beer. Everyone who has tried it, liked it and was happy to have another glass. Really good choice for a summer brew. When faced with the traditional method of making this beer, the BB blend was simple and easy. I would happily brew with the blend again. I would have given 5 stars if it would have produced a more sour beer. Not sure that was the blend’s fault…

  4. Peter Cooke (verified owner)

    My first Bootleg Biology Yeast the Berliner Blend. I made a 2.5 gallon batch of wort and pitched a 1 liter starter. OG was 1.079 and ferm temp was 66 F. After 5 days gravity was down to 1.035 and pH was already 3.14. I moved the beer to secondary after 8 days when gravity still showed 1.35 and pH was now indicating 3.12. I took a half gallon batch out and carbonated it. Tastes just great. Lots of complex flavors – definitely a Weisse beer.
    Currently the remaining two gallons are sitting on a bunch of fruit to finish out but I am so very happy with this yeast.

  5. Jeffrey Frey (verified owner)

    Lemon Drop Warhead is what I always get when people taste this awesome sour. This is my favorite culture to use for a sour. Here are the numbers in a zero-hopped wort. Sat in the basement for 6 months with temperatures ranging from 60 to 70 degrees. OG = 1.042 – FG = 1.013 – ABV = 3.81% – AA = 68% – OPH = 4.26 – FPH = 2.81

    Taste is rich, complex throughout, and has an enormous note of lemons. If you are a true sour junky, this one will make your cheeks pucker.

  6. Adam R (verified owner)

    This made an incredible Berliner. I let this coast in primary for about 6 months before bottling. Has a nice bready aroma and bright lemony tartness.

    I hope this moves from Beta to a permanent offering. I need to keep this on rotation! If you’re on the fence, try it, you won’t regret it!

  7. Anthony Davis (verified owner)

    I’ve used this on several batches since its first BETA release and don’t plan to stop any time soon. It won me a silver at a local BJCP comp as well as a 2nd place at the MN State Fair. This blend makes great beer young but also ages beautifully. I’ve had great results with low hop rates, but I think this blend’s acidity truly shines in an unhopped wort with dryhopping prior to packaging. Highly recommended!

  8. Kyler Volke (verified owner)

    This made a delicious Berliner Weisse. I used 2 oz of Saaz hops in the mash in a 5 gal batch and the beer ended up having a solid but not powerful tartness. The mild tartness paired well with the low abv beer. The beer has a nice residual smokey funk from the Brett after aging for 2-3 months.

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