Berliner Weisse nearly disappeared as a commercial style before a handful of brewers began reviving historically accurate versions. Professor Fritz Briem’s 1809 is one of the most respected of these revivals, brewed using traditional mash-hopping and skipping the wort boil entirely, a historically accurate but unusual method that gives it more body and strength than the light, low-ABV Berliner Weisse most drinkers know today.
Professor Fritz Briem 1809 Berliner Style Weisse at a glance
| Style | Berliner Weisse (historic strength) |
| ABV | 5% |
| Calories | Around 155 per 12 fl oz |
| Origin | Brewed for Dr. Fritz Briem, originally at Weihenstephan, Germany |
| Ingredients | Wheat and barley malt, mash hops, Lactobacillus culture, no wort boil |
| Vegan | Yes |
| Gluten free | No, contains wheat and barley |
| Typical price | Around $8 to $12 for a 375ml bottle |
How it tastes, by the numbers
1809 is more robust and characterful than a typical light modern Berliner Weisse, closer to how the style tasted historically.
The full review
It pours a dark straw colour, hazy with visible sediment, topped by a very fluffy white head that holds surprisingly well for the style. The aroma leans acidic and lemony, with a strong bready note from the wheat that makes it read almost tea-like.
On the palate it delivers a light tartness with a strong wheat flavour that carries an earthy, herbal quality alongside the expected lemon zest character. Compared to modern, lower-ABV Berliner Weisse, it feels noticeably more robust and full without losing the style’s signature refreshing acidity.
This is Berliner Weisse as it existed before the 20th century pushed the style toward something lighter and more session-friendly, and it is a genuinely educational beer for anyone who assumed all Berliner Weisse tasted the same.
A historically accurate revival that proves the modern, ultra-light Berliner Weisse is not the only way to make the style.
- Historically accurate recipe and brewing method, unusual among modern Berliner Weisse
- More body and character than typical light modern examples
- Genuinely educational for understanding the style’s history
- Limited availability outside specialist German beer importers
- Higher strength than drinkers expecting a classic ultra-light Berliner Weisse might anticipate
- Less widely known than modern Berliner Weisse-inspired American sours
Who it is for
Beer history enthusiasts and Berliner Weisse fans who want to taste a historically accurate version of the style rather than the modern, lighter interpretation most people know.
Professor Fritz Briem 1809 Berliner Style Weisse FAQs
What does Professor Fritz Briem 1809 taste like?
A light tartness with a strong, bready wheat flavour, lemon zest and an earthy, herbal quality, more robust than a typical modern Berliner Weisse.
How strong is Professor Fritz Briem 1809?
5% ABV, notably higher than most modern Berliner Weisse, which often sit around 3% or lower.
Why does 1809 skip the wort boil?
It uses a historically accurate mash-hopping method rather than boiling the wort, a traditional Berliner Weisse technique that most modern breweries have abandoned.
Is Professor Fritz Briem 1809 gluten free?
No, it is brewed with wheat and barley malt.
Why is it called 1809?
The name references the historical period the recipe is meant to evoke, tied to Napoleon’s troops celebrating a Prussian victory with Berliner Weisse in that year.
How is 1809 different from a typical modern Berliner Weisse?
Most modern examples are very light, low-ABV session beers, often served with fruit syrup. 1809 is stronger, fuller-bodied and brewed with traditional methods rather than modern shortcuts.
Where to find it
Available through specialist German and craft beer importers; not a mainstream retail item but not especially rare among dedicated beer shops.
The verdict
Professor Fritz Briem 1809 Berliner Style Weisse is a genuinely educational, historically accurate revival that shows the style’s roots go deeper than the light modern version suggests. A distinctive four point two out of five.
